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Broccoli & ricotta stuffed chicken with parsley sauce
Broccoli & ricotta stuffed chicken with parsley sauce
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Broccoli and ricotta stuffed chicken, deliciously baked on a bed of quinoa, perfect for any weeknight meal.
Ingredients:
  • 1 x Parsley White Finishing Sauce 165g
  • 8 small chicken thigh fillets, excess fat trimmed
  • 190g (1 cup) quinoa, rinsed
  • 150g broccoli, trimmed, cut into florets
  • 150g fresh ricotta cheese
  • 1 tsp finely grated lemon zest
  • 40.00 ml chopped fresh chives
  • 40.00 ml finely grated Parmesan cheese
  • Steamed baby carrots, to serve
  • Steamed zucchini, to serve
Instructions:
  • In a medium saucepan, combine quinoa and 450ml of cold water over high heat. Bring to a boil, cover, and simmer on low for 12-15 minutes until the water evaporates and quinoa is al dente. Keep warm.
  • Cook the broccoli until tender by boiling, steaming, or microwaving. Drain it well, then finely chop it. Combine the chopped broccoli with ricotta, zest, chives, and parmesan cheese in a medium bowl. Season with salt and pepper.
  • 1. Preheat your oven to 180°C (conventional) and line a large baking tray with non-stick baking paper. 2. Arrange chicken thigh fillets, smooth side down on a clean work surface. Cover with a piece of baking paper and gently pound them with a meat mallet or rolling pin to an even thickness. 3. Remove the paper, spoon 1/8 of the ricotta mixture in the center of each fillet, roll them up to enclose the filling, and secure with toothpicks.
  • In a large non-stick frying pan over medium-high heat, sear the chicken for 2-3 minutes on each side until golden brown. Transfer the chicken to a baking tray and bake for an additional 12 minutes until fully cooked. Finally, remove any toothpicks before serving.
  • Heat up the Gravox Parsley White Finishing Sauce as per the packet instructions. Serve the chicken on a bed of quinoa alongside steamed baby carrots and zucchini.

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