Chicken with spring herbs

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olive magazine

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Recipe by olive magazine

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1. Heat the oven to 180C/fan 160C/gas 4. Mix the herbs with the mascarpone and season well. Lift the skin carefully off the chicken breasts and spread a quarter of the mixture on each breast. Put the skin back down and smooth it gently over the mascarpone.
2. Put the leeks or spring onions in a baking dish, cut-side up, and pour the white wine over. Season. Arrange the chicken on top of the vegetables. Dot the butter over the chicken and leeks and roast for 20 minutes until the chicken skin is crisp and the leeks tender.

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Ingredients

• a handful of chervil leaves, finely chopped
• ½ bunch or pack parsley , finely chopped
• 2 tbsp mint
• 1x 250g tub mascarpone
• 4 chicken breasts (you'll need skin on for this)
• 6 leeks , or 12 spring onions, sliced lengthways
• 1 glass white wine
• 25g butter

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Serves 4

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Ingredients

• a handful of chervil leaves, finely chopped
• ½ bunch or pack parsley , finely chopped
• 2 tbsp mint
• 1x 250g tub mascarpone
• 4 chicken breasts (you'll need skin on for this)
• 6 leeks , or 12 spring onions, sliced lengthways
• 1 glass white wine
• 25g butter

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