Broccoli & ricotta stuffed chicken with parsley sauce

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

Meanwhile, heat Gravox Parsley White Finishing Sauce according to packet instructions. Serve chicken on the quinoa with steamed baby carrots and zucchini.