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We hope you got insight from reading it, now let's go back to brad's stuffed chicken florentine recipe. To cook brad's stuffed chicken florentine you only need 20 ingredients and 7 steps. Here is how you achieve it.

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

• Provide 1 cup of prepared hollandaise sauce.
• Use 1 lb of asparagus spears.
• You need 1 tsp of Greek seasonings.
• Take 1 tbs of oil.
• Take of For the pasta.
• Take 1 lb of fettuccine.
• You need 1 tbs of olive oil.
• Take 1 tbs of Italian seasonings.
• Use 1 tsp of garlic powder.
• Provide 1/2 tsp of sea salt.
• Provide of For the chicken.
• You need 5 of boneless chicken breasts.
• Provide of Lemon pepper.
• Provide 1 of lg shallot, fine chop.
• Get 5 Oz of baby spinach, chopped.
• Prepare 1 tbs of minced garlic.
• Get 1 tsp of granulated chicken bouillon.
• Use 15 Oz of ricotta cheese.
• Prepare of Italian bread crumbs.
• Provide of Lemon wedges.

Steps to make Brad's stuffed chicken florentine :

• 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
• Cut bottom third off of the asparagus. Place in a baking dish. Sprinkle with olive oil, and Greek seasonings.
• Preheat oven to 425.
• 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.
• 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.
• 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.
• 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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