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