Chicken stuffed with herby mascarpone
Bound to become a binder favourite, this stuffed chicken recipe will take you from midweek meals to weekend entertaining as it's both super-quick and special
Difficulty and servings
Serves 2
Preperation 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, salt 1.24 g
Recipe from Good Food magazine, October 2007.

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


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