Recipe: Yummy Brad's stuffed chicken florentine

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Brad's stuffed chicken florentine. This Florentine stuffed chicken is filled with a deliciously cheesy spinach mixture, and toasted pine nuts, then wrapped in prosciutto and baked! You guys, this is one of my favorite chicken recipes. I mean, I like chicken… a LOT… but there's something about the saltiness of the prosciutto with the.

Brad's stuffed chicken florentine This Creamy Chicken Florentine with a creamy sauce and spinach is pure comfort food for days when you crave a good, warm meal. This is a simple chicken Florentine recipe where chicken is simmered in a creamy wine and parmesan sauce with tons of spinach. This Stuffed Chicken Florentine is easy to make thanks to CLASSICO Pasta Sauces. You can cook Brad's stuffed chicken florentine using 20 ingredients and 7 steps. Here is how you cook it.

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. Prepare 1 tbs of oil.
  5. It's 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. You need of For the chicken.
  12. You need 5 of boneless chicken breasts.
  13. Prepare of Lemon pepper.
  14. You need 1 of lg shallot, fine chop.
  15. Prepare 5 Oz of baby spinach, chopped.
  16. Prepare 1 tbs of minced garlic.
  17. It's 1 tsp of granulated chicken bouillon.
  18. Prepare 15 Oz of ricotta cheese.
  19. Prepare of Italian bread crumbs.
  20. It's of Lemon wedges.

Combine Alfredo Pasta Sauce, spinach and bread crumbs; spread onto chicken. Starting at one short end of each breast, roll up chicken; place, seam side down, in prepared baking dish. Visit CalorieKing to see calorie count and nutrient data for all portion sizes. Chicken breasts stuffed with spinach florentine.

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..

Feasting - stuffed roast chicken with herbs. Chicken roll and potato dumplings in mushroom sauce. stuffed chicken-florentine nutrition facts and nutritional information. Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. See more ideas about Chicken florentine casserole, Chicken florentine, Chicken.