Chicken stuffed with herby mascarpone

Recipe uploaded by

Good Food

25 ratings

Recipe by Good Food

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Heat oven to 200C/fan 180C/gas 6. Mix the mascarpone with the rosemary, garlic and seasoning. Place the chicken breasts on a board and lift, but don't detach, the skin. Put a spoonful of the mascarpone mix under the skin of each breast. Wrap 2 slices of prosciutto around each, as neatly and tightly as you can, to keep the filling enclosed.
2. Heat a non-stick frying 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 mins until just cooked.
3. 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 with potatoes and green beans.

Tip

If the chicken feels firm when prodded at its thickest part, then it's cooked all the way through.

Per serving

339 kcalories, protein 37g, carbohydrate 3g, fat 20 g, saturated fat 9g, fibre 0g, salt 1.24 g

Latest comments and suggestions

Results 1-20

• tweety

  08 November 2007

  tweety rated and commented on this recipe

  

  Absolutely fab. Just like, if not better, than the ones you can buy from Sainsburys but with no additives etc. My favourite recipe at the moment.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Kedgeree

  27 November 2007

  Kedgeree rated and commented on this recipe

  

  It was good but way too much garlic. I suggest half the garlic and skin the chicken. Cut a pocket in and put the Mascarpone in that instead. I will try again with changes.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• astroboy

  01 December 2007

  astroboy rated and commented on this recipe

  

  cooked this for a dinner party - it went down really well, full of many flavours

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Barnaby

  12 December 2007

  Barnaby rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Pamela

  13 December 2007

  Pamela rated and commented on this recipe

  

  made a nice change from plain chicken will try it again

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Louise

  13 December 2007

  Louise rated and commented on this recipe

  

  Absolutely lovely, I also removed the skin and stuffed a pocket cut into the breast itself. Very nice and super easy!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• carly

  25 January 2008

  carly rated and commented on this recipe

  

  Very tasty, will definately be having again and its really easy to make.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• joanne

  06 February 2008

  joanne commented on this recipe

  cant belive how easy it was to make and it was so tasty i also cut a pocket in the chicken and they come out really well will be making them again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• joanne

  06 February 2008

  joanne rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• maccasmissus

  08 February 2008

  maccasmissus rated and commented on this recipe

  

  took note of other peoples comments and as i dont like chicken skin i also removed the skin and cut a pocket. was a lovely tasty chicken dish. will make again

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Mary's Meals

  16 February 2008

  Mary's Meals commented on this recipe

  This was even better stuffed with goat's cheese which gave more flavour than the mascarpone.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Rach's_Menu

  24 February 2008

  Rach's_Menu rated and commented on this recipe

  

  Recently made this for a romantic evening with my boyfriend - it was delicious! My boyfriend who is a fussy eater loved it. Like a few others I cut a pocket in the chicken. Will definitely make this again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• honeybee

  01 March 2008

  honeybee rated and commented on this recipe

  

  Great. This has definitely been requested again. Would be a great dinner party dish

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• sally

  05 March 2008

  sally commented on this recipe

  This was lovely. I also used skinless chicken breasts. Next time, I will probably try a light mascarpone. Definitely one to try again!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Petra

  01 April 2008

  Petra rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Beth

  08 April 2008

  Beth rated and commented on this recipe

  

  Really tasty. I served it with linguine tossed in garlic and chilli and a green salad.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• katyrouth

  11 April 2008

  katyrouth rated and commented on this recipe

  

  As others have said, remove the skin and cut a slit in the chicken to make this a bit healthier. I would use a very small roasting tin or small glass dish, too, to catch as much of the juice as possible.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jojo

  15 April 2008

  Jojo rated and commented on this recipe

  

  I love this recipe. It is so tastefull and easy to make. I think it is one of my favourite dishes

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Darren

  09 May 2008

  Darren rated and commented on this recipe

  

  Great recipe but I agree with the other comments - remove the skin (or use skinless chicken breast). A very tasty and easy to cook meal.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• mummy

  18 May 2008

  mummy rated and commented on this recipe

  

  Made it with chicken thighs instead of breasts. Absolutely delicious. Whole family loved it.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/4787/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 3 tbsp mascarpone
• 1 tbsp finely chopped rosemary
• 1 garlic clove , crushed
• 2 chicken breasts , skin on
• 4 slices prosciutto
• splash olive oil
• juice of half a lemon

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 2

Preperation and cooking times

Prep 5 mins

Cook 20 mins

Ingredients

• 3 tbsp mascarpone
• 1 tbsp finely chopped rosemary
• 1 garlic clove , crushed
• 2 chicken breasts , skin on
• 4 slices prosciutto
• splash olive oil
• juice of half a lemon

Per serving

339 kcalories, protein 37g, carbohydrate 3g, fat 20 g, saturated fat 9g, fibre 0g, salt 1.24 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.