Chicken stuffed with herby mascarpone

Chicken stuffed with herby mascarpone

  • 1
  • 2
  • 3
  • 4
  • 5
(102 ratings)

Prep: 5 mins Cook: 20 mins

Easy

Serves 2
This super-quick and special recipe for two is bound to become a My Good Food favourite

Nutrition and extra info

Nutrition: per serving

  • kcal339
  • fat20g
  • saturates9g
  • carbs3g
  • sugars2g
  • fibre0g
  • protein37g
  • salt1.24g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 3 tbsp mascarpone
  • 1 tbsp finely chopped rosemary
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 1 garlic clove, crushed
  • 2 chicken breasts, skin on
  • 4 slices prosciutto
    Prosciutto

    Prosciutto

    proh-shoo-toe

    Prosciutto is sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is the…

  • splash olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • juice of half a lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
QueenJane2009
22nd Apr, 2013
4.05
very nice! worth making
nursenicola
25th Mar, 2013
3.05
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
KochinVeronica
5th Mar, 2013
5.05
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
10th Nov, 2012
5.05
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
7th Nov, 2012
5.05
Really tasty and easy to make.
habibim
1st Oct, 2012
3.05
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
6th Aug, 2012
5.05
Great recipe. Easy and very tasty.
ail4978
11th May, 2012
3.05
Found this recipe a bit bland
sharonfromyork
3rd May, 2012
5.05
Just made this for dinner, big thumbs up.
joanna1972
15th Apr, 2012
5.05
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!

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.