Broccoli & ricotta stuffed chicken with parsley sauce

Baked broccoli and ricotta stuffed chicken on a bed of quinoa makes flavoursome weeknight fare. This recipe is brought to you by Gravox and wowfood.guru.

Recipe «Broccoli & ricotta stuffed chicken with parsley sauce» presented in category Recipes / Meat, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 1 x Gravox Parsley White Finishing Sauce 165g, 8 small chicken thigh fillets, excess fat trimmed, 190g quinoa, rinsed, 150g broccoli, trimmed, cut into florets, 150g fresh ricotta cheese , 1 tsp finely grated lemon zest, 2 tbsp chopped fresh chives, 2 tbsp finely grated Parmesan cheese , Steamed baby carrots and zucchini, to serve.

Ingredients:

• 1 x Gravox Parsley White Finishing Sauce 165g 
• 8 small chicken thigh fillets, excess fat trimmed 
• 190g quinoa, rinsed 
• 150g broccoli, trimmed, cut into florets 
• 150g fresh ricotta cheese 
• 1 tsp finely grated lemon zest 
• 2 tbsp chopped fresh chives 
• 2 tbsp finely grated Parmesan cheese 
• Steamed baby carrots and zucchini, to serve 

Instructions

1. Place quinoa and 450ml cold water in a medium saucepan over a high heat. Bring to the boil, cover, reduce heat to low. Simmer for 12-15 minutes or until water has evaporated and quinoa is al dente. Keep warm.
2. Meanwhile, boil, steam or microwave broccoli until tender. Drain well, and finely chop. Place broccoli, ricotta, zest, chives and parmesan in a medium size bowl, season with salt and pepper.
3. Preheat oven to 180°C (conventional). Line a large baking tray with non stick baking paper. Place chicken thigh fillets, smooth side down on a clean work surface. Top with a piece of baking paper and gently pound with a meat mallet or rolling pin until an even thickness. Remove paper, place 1/8 of the ricotta mixture in the centre of each, roll to enclose filling. Secure with toothpicks.
4. Heat the oil in a large non-stick frying pan over a medium-high heat. Cook chicken, in, for 2-3 minutes, turning, or until golden brown. Transfer to baking tray, bake for a further 12 minutes or until golden brown and cooked through. Remove toothpicks.
5. Meanwhile, heat Gravox Parsley White Finishing Sauce according to packet instructions. Serve chicken on the quinoa with steamed baby carrots and zucchini.