Mascarpone Stuffed Chicken Recipe #249620
This recipe is ideal for fast weeknight dinners as well as weekend entertaining. Another one from Good Food Magazine. This recipe serves 2, but can easily be doubled or more.
30 min | 10 min prep
SERVES 2
- 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
- Preheat oven to 200C/400°F.
- Mix the mascarpone with the rosemary, garlic, salt and pepper.
- Place the chicken breasts on a board and lift the skin, but don't detach it.
- Put a spoonful of the mascarpone mix under the skin of each breast.
- Wrap 2 slices of prosciutto around each one as neatly and tightly as you can, to keep the filling enclosed.
- Heat a non-stick fry pan, add the olive oil and quickly brown the chicken on both sides.
- Transfer to a roasting tin, then finish off in the oven for 15-20 minutes until just cooked through.
- Add the lemon juice to the roasting tin and stir over the heat, scraping off any crispy bits.
- Spoon the juices over the chicken and serve.
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5 stars