Roasted Stuffed Chicken Breast, Quinoa, Cauliflower, Lemon Thyme Jus | Underground Cookery School

Ingredients

• 4 free range chicken breasts
• 400g baby spinach
• 1 shallot- finely chopped
• 1 clove of garlic- finely chopped
• 50g unsalted butter
• 8 slices of prosciutto
• 400g thinly sliced cauliflower
• 200g double cream
• 100g whole milk
• Salt and pepper
• 50g white quinoa
• 25g red quinoa
• 150g cauliflower cous cous
• 2 tablespoons chopped coriander
• 2 tablespoons chopped flat parsley
• 2 tablespoons finely chopped chives
• Olive oil
• Lemon juice
• 500ml chicken stock
• 1 shallot
• 1 clove of garlic
• 10 sprigs of lemon thyme
• 100ml white wine