Gravox Recipe

Broccoli & Ricotta Stuffed Chicken with Parsley Sauce

Preparation Time:
20 minutes 
Cooking Time:
30 minutes 
Total Time:
50 minutes 


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


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

Broccoli, ricotta, chicken, stuffed

Back to recipe search Print this recipe Send To A Friend