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Broccoli & ricotta stuffed chicken with parsley sauce

  • 0:20 Prep
  • 0:30 Cook
  • 4 Servings


  • 1 x Gravox 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 teaspoon finely grated lemon zest
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons finely grated Parmesan cheese
  • Steamed baby carrots, to serve
  • Steamed zucchini, to serve


  • 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.

Source: taste.com.au


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