Mascarpone Stuffed Chicken

Ingredients

• 3 tablespoons mascarpone cheese
• 1 tablespoon fresh rosemary, finely chopped (or 1/2 tsp. dried will suffice)
• 1 garlic clove, finely minced
• salt and pepper, to taste
• 2 boneless chicken breasts (with skin)
• 4 slices prosciutto
• 1 tablespoon olive oil
• 1/2 lemon, juice of

Directions

1. 1

   Preheat oven to 200C/400°F.

2. 2

   Mix the mascarpone with the rosemary, garlic, salt and pepper.

3. 3

   Place the chicken breasts on a board and lift the skin, but don't detach it.

4. 4

   Put a spoonful of the mascarpone mix under the skin of each breast.

5. 5

   Wrap 2 slices of prosciutto around each one as neatly and tightly as you can, to keep the filling enclosed.

6. 6

   Heat a non-stick fry pan, add the olive oil and quickly brown the chicken on both sides.

7. 7

   Transfer to a roasting tin, then finish off in the oven for 15-20 minutes until just cooked through.

8. 8

   Add the lemon juice to the roasting tin and stir over the heat, scraping off any crispy bits.

9. 9

   Spoon the juices over the chicken and serve.