Chicken stuffed with herby mascarpone

Chicken stuffed with herby mascarpone

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(102 ratings)

Prep: 5 mins Cook: 20 mins


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
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  • 3 tbsp mascarpone
  • 1 tbsp finely chopped rosemary



    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 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



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


  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.

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Comments (101)

logan_pixie's picture

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

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

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

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.

matthewbenyohai's picture

Really delicious. The addition of the lemon to make a simple sauce was lovely.

chumphreys's picture

Used skinless chicken breast and used parma ham instead and it was fab :0)

glenyst's picture

I found this a bit fiddly to prepare - my prociutto ended up more sort of stuck on top than wrapped round, but that's where the filling was, so it worked anyway. It was good, but not one of my favourites. Not sure whether I will do it again. Might.

sgordon's picture

This chicken is so delicious, ends up being a fairly large portion but it's just so tasty, my 2 kids also love it so a good addition to family meals.

Served it to my family for a special birthday celebration for my dad and it got the thumbs up there also. Haven't changed the recipe atall, I think it is great just as it is. Served with roasted potatoes and green veg but you don't need much with it.

poppyplanet's picture

I realised I bought skinless chicken but I just slit the chicken through the middle and put the filling inside then wrapped. It was fabby tho!

christinep22's picture

i also left the lemon out but thats just my preference

christinep22's picture

very good recipe, but i also thougt the skin underneath the parma ham didnt crisp up enough so i will leave the skin off next time and actually stuff the chicken breast itself. i made this for my partner, he liked it but thought there was too much rosemary and needed a little more garlic. i will change this next time i make it for him.
did any of yours explode open in the oven and how do istop this happening?

stephenjoanne's picture

Loved this recipe, def will be making again. Doubled quantity to suit 4 people and served with jersey royals and green salad.

catbail's picture

You don't need skin on breasts for this, just cut a horizontal slit into a boneless breast, season inside and fill it with whatever - Philadelphia mixed with grated mozzarella is good, or add finely chopped mushrooms or broccoli, or sometimes I just use light Philly on its own (it just keeps the chicken very moist). Wrap the chicken in panacetta and bake for 20 mins - perfect mid-week meal. and the flavour possibilities are endless.

joodes's picture

So delicious. I made with thighs and added some chopped mint as well as rosemary to mascarpone. So quick and good enough to make for a dinner party

logan_pixie's picture

This is gorgeous. Its so simple to make too! Made it for Valentines Day and it went down very well. Would be cheap and easy to treat your mum with in Mothers day as well!

leandas2007's picture

Very nice, used bacon to wrap as that is what I had in fridge, will be making again :o)

amyndaz's picture

Loved this recipe. I whizzed my mixture up in a mini food processor for speed, but it made the mascarpone a bit runny. It was still lovely though!

I also used the spare mascarpone afterwards with some philadelphia, ginger biscuits (crushed) and berrys (frozen pack from sainsburys - defrosted in microwave) to make a very quick and easy cheesecake for afters. That was efficient and yummy too!

lockheart's picture

excellent, as other, used skinless breasts, and made a pocket. bought wrong ham, parma, but worked just fine. also, didn't have any rosemary so used parsley, garlic, lemon zest, salt and pepper. worked a treat. served with new pots and peas. YUM.

jarvis4's picture

Lovely. Did this for friends, with Nigel Slaters sweet potato mash with rosemary,garlic and chilli, and sauted asparagus. Yum. I added some extra herbs to the mascarpone as I had them and lots of pepper. Great as could prepare before friends arrived, so wasn't tied to the kitchen.


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