Chicken stuffed with herby mascarpone

This super-quick and special recipe for two is bound to become a binder favourite

Recipe uploaded by

Good Food

71 ratings 5

Recipe by Good Food

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Tested

Difficulty and servings

Serves 2

Preparation and cooking times

Prep 5 mins

Cook 20 mins

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.
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.
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, sugar 2g, salt 1.24 g

Recipe from Good Food magazine, October 2007.

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.

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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.

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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

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Barnaby

12 December 2007

Barnaby rated this recipe

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Pamela

13 December 2007

Pamela rated and commented on this recipe

made a nice change from plain chicken will try it again

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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!

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carly

25 January 2008

carly rated and commented on this recipe

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

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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.

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joanne

06 February 2008

joanne rated this recipe

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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

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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.

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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.

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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

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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!

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Petra

01 April 2008

Petra rated this recipe

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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.

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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.

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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

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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.

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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.

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