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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katescullion's picture
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This recipe is an absolute winner! My husband made it last night with skinless chicken breasts, served with baby potoatoes roasted with rosemary and asparagus tips with a small sprinkling of parmesan. Looking forward to having it again.

mcbeauty's picture

Really lovely and tastes like it took lots of skill but doesn't! Great for a dinner party. I too made it with skinless chicken and cut pocket into chicken for filling which worked great.

coccinelle's picture

Excellent. I used Philadelphia instead of Mascarpone though and added some more seasoning. Absolutely wonderful!

studentcantcook's picture
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i dont like chicken skin so i used skinless chicken breasts and spread the mascarpone on the top of the chicken before wrapping it in the prosciutto. Also i didnt bother frying the chicken first, i just put it straight into the oven but cooked for 30 mins. it was a quick, easy and yummy dish!

griffinb's picture
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very tasty. i also removed the skin and added the filling to apocket madein the chicken. i also added chopped fresh tarragon to the rosemary.

Metal's picture
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Have cooked this many many times. 5 *
I prefer to stuff a skinless breast though. Really nice with the olive oil crushed new potatoes recipe.

georgiou's picture
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Its was nice but didnt love it...it didnt really have a lot of taste if you consider all the spices and cheese we used..!

trees0604's picture
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Mixed the cheese with pesto, used skinless chicken breasts and wrapped in bacon - v.v. scrummy!! Roasted with cherry tomatoes and carrots. Had with homemade bread from another recipe on the site.

laura_wood's picture
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Placed straight into the oven to roast, alongside some shallots which were a great accompaniment. Lovely recipe will definitely be making it again

snapperjac's picture
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This was great, easy and very tasty. We didn't use chicken skins either, and found that the proscuitto was enough to stick the mascarpone mix to the chicken :)

brmbrm's picture
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No skin: cover the breasts with cling-filn then use a meat hammer to flatten them - nice and tin and big so you can roll everything up and its so tender. Everyone loved it.

middle_pin2's picture

Nice. removed skin and made a pouch to put mascarpone in. Then wrapped in bacon.

mmgrdivechick's picture
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So easy but so tasty!! I also bought skin free chicken breast and cut a pocket, then wrapped in serano ham....mmmm.
I did it as a quick midweek meal, but would have no hesitation serving at a dinner party in the future.

claireparnell's picture
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So easy and tasted AMAZING. This dish is impressive, will certainly be making it many more times. I did what everyone else did and cut pockets in the chicken. It was lovely.

odettesproat's picture
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This was fab and very tasty. Cut a slit in the chicken as suggested, will definitely be doing this again although my sometime fussy 19 month old wasn't that keen on it!

hexane's picture
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This was very tasty and one to do again. Like others, I used skinless chicken breasts and made a pocket which I filled with the mascarpone.

lisel1969's picture
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Absolutely gorgeous.

conkyp's picture

Definitely worth cooking with the skin removed - as skin does not crisp if left on - jus goes a bit soggy! Really tasty and great for a dinner party, pop into the oven just as you're serving your starter - job done!

deborahadawson's picture
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Delicious

pixieloveheart's picture
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I really enjoyed this, but it was a bit fiddly and the mascarpone spilled out a bit. Also, I found that the rosemary overpowered this a bit so next time I would use less or leave it out completely. We had this with Gordon Ramsay's oven chips and salad.

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