Easiest Way to Prepare Quick Brad's stuffed chicken florentine

Hey everyone, it is John, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, brad's stuffed chicken florentine. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Brad's stuffed chicken florentine is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Brad's stuffed chicken florentine is something which I have loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can have brad's stuffed chicken florentine using 20 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Brad's stuffed chicken florentine:

1. Make ready 1 cup prepared hollandaise sauce
2. Get 1 lb asparagus spears
3. Make ready 1 tsp Greek seasonings
4. Make ready 1 tbs oil
5. Take For the pasta
6. Take 1 lb fettuccine
7. Prepare 1 tbs olive oil
8. Prepare 1 tbs Italian seasonings
9. Make ready 1 tsp garlic powder
10. Get 1/2 tsp sea salt
11. Prepare For the chicken
12. Get 5 boneless chicken breasts
13. Make ready Lemon pepper
14. Make ready 1 lg shallot, fine chop
15. Get 5 Oz baby spinach, chopped
16. Take 1 tbs minced garlic
17. Prepare 1 tsp granulated chicken bouillon
18. Prepare 15 Oz ricotta cheese
19. Make ready Italian bread crumbs
20. Get Lemon wedges

Steps to make Brad's stuffed chicken florentine:

1. Start by heating a fry pan on med low. Add 1 tsp oil. Add shallots. sauté 4 minutes. Stir often. Add spinach, bouillon, and a half cup water. Cover and cook 5 minutes. Uncover, and cook until liquid is almost completely reduced. Remove from heat. Mix in ricotta cheese. Set aside
2. Cut bottom third off of the asparagus. Place in a baking dish. Sprinkle with olive oil, and Greek seasonings.
3. Preheat oven to 425.
4. Butterfly chicken breasts. Pound with a mallet to even out thickness. Sprinkle inside of chicken with lemon pepper. Evenly divide cheese mixture and stuff chicken breasts with it. Fold back closed and place in a baking dish. Cover tops with bread crumbs.
5. Place chicken and asparagus in oven at the same time. Bake 25 minutes. After that turn on broiler for about 5 minutes to brown the bread crumbs. Watch carefully while broiling.
6. Bring 4 qts water to a boil. Add fettuccine. Cook to al dentè. Drain and rinse with hot water. Return to pot. Add oil and spices. Toss to coat.
7. When all is done, plate pasta. Place chicken on top. Squeeze a lemon wedge over the top of everything. Place asparagus on top of chicken. Drizzle with hollandaise sauce. Serve immediately. Enjoy.

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