Brad's stuffed chicken florentine. Once again, a crazy creation off the top of my head. This Florentine stuffed chicken is filled with a deliciously cheesy spinach mixture, and toasted pine nuts, then wrapped in prosciutto and baked! This is one stuffed chicken dish that is sure to impress!

Stuffed chicken with flavored spinach and roll up, topped with lemon dill sauce , tas. Gently pound so the chicken is easy to fill and seal. Split the filling mixture in half. You can have Brad's stuffed chicken florentine using 20 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Brad's stuffed chicken florentine

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

Remove the chicken from the skillet. Brad's stuffed chicken florentine prepared hollandaise sauce • asparagus spears • Greek seasonings • oil • For the pasta • fettuccine • olive oil • Italian seasonings Sue Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Brad's stuffed chicken florentine prepared hollandaise sauce • asparagus.

Brad's stuffed chicken florentine instructions

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..

Cut each chicken breast in half. Coat the chicken with the flour. Add the chicken and cook until well browned on both sides. Remove the chicken to a plate. Stir the spinach and nutmeg in the skillet.