Brad's stuffed chicken florentine Stuffed Chicken Florentine recipe: Try this Stuffed Chicken Florentine recipe, or contribute your own. Visit CalorieKing to see calorie count and nutrient data for all portion sizes. Recipe courtesy of Giada De Laurentiis.

Ingredients of Brad's stuffed chicken florentine

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

Brad's stuffed chicken florentine instructions

  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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