Chicken stuffed with herby mascarpone

Chicken stuffed with herby mascarpone

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(91 ratings)

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Cooking time

Prep: 5 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 2

This super-quick and special recipe for two is bound to become a My Good Food favourite

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
339
protein
37g
carbs
3g
fat
20g
saturates
9g
fibre
0g
sugar
2g
salt
1.24g

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

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Method

  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.

Recipe from Good Food magazine, October 2007

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Comments

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Glade's picture
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Really good and simple dish, earned some easy brownie points from the other half after cooking her this.

Pinotgrigio_chef's picture
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Great! Used chicken thighs instead, still yummy

Lu27's picture

Really nice! Great for dinner parties

ssykes1's picture

Delicious! One of my favourites! A winner with everyone.

supersootyuk's picture
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Awesome. Had friends around and they thoroughly enjoyed it

QueenJane2009's picture
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very nice! worth making

nursenicola's picture
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Nice dish - a bit on the salty side from the prosciutto but still very tasty! Served with roasted tomatoes and vegetable couscous. Very simple no fuss mid-week dinner!

KochinVeronica's picture
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Divine dish!!! I am in love with your site & your recipes! Thanks to You I have evolved from an occasional-no-fuss-cook into a great one. All the recipes I have made so far, either sweets or main dishes, soups, appetizers have been a total success and have been utterly savoured. Thank You again!

lumene's picture
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This was absolutely delicious and so easy to make! All my friends loved it when I made it for a dinner last night :) it goes very well with green beans and potatoes

claire1terry's picture
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Really tasty and easy to make.

habibim's picture
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The end result is very tasty, but the way the recipe is written didn't work for us. First, you create ca. 4 tbsp of mascarpone/herb mix, but you only use 2 tbsp - 1 per breast. Preparation time was 15 minutes, not 5.

kerryme's picture
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Great recipe. Easy and very tasty.

ail4978's picture
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Found this recipe a bit bland

sharonfromyork's picture
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Just made this for dinner, big thumbs up.

joanna1972's picture
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This is a fabulous dish, I use skinless chicken breasts and cut a slit for the stuffing. Made this for a dinner party last night. Prepared earlier in the day and popped in the over after the starter, served with crushed new potatoes and cabbage, peas and pancetta (both recipes found here). Worked together perfectly and I was declared a genius...I failed to tell my guests how easy it really was to make!

logan_pixie's picture
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Like a few people on here, I removed the skin and cut a hole in the chicken breast. I love this and would recommend it to anyone.

ellicopter's picture
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Absolutely love this recipe, I never get the chicken with the skin on though, so the marscapone mix leaks out and makes a very creamy sauce.

charl_den's picture
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This was delicious, very easy to make and very tasty. Like others used a skinless chicken breast and just cut a pocket.

man33dol's picture
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A real winner

bluejay's picture

Bill Grainger has a more elaborate version of this dish where he butterflies a small chicken and stuffs a cream cheese/herb mixture under the skin, over the breast and the thighs before roasting it in the oven. It is very tasty but this version is less fiddly and sounds just as good so I will definitely give it a try.

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