Chicken stuffed with herby mascarpone

Chicken stuffed with herby mascarpone

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(101 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)

hexane's picture

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

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


pixieloveheart's picture

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.

jojobelmont's picture

I forgot to buy the chicken with the skin on so I laid the breasts on foil and spooned the marscapone over the top and covered with the proscuito. I used 2 garlic cloves - delicious.

jamiecarter's picture

The supermarket had ran out of mascarpone cheese and we resorted to ricotta cheese as a replacement. Served with roast veg and cheese and herb mash. Lovely Dish!

susaninoman's picture

This was amazing, so tasty and easy to make - it's on the menu for the next dinner party. Would also work well with mashed potatoes as there was a lot of lovely juice to soak up.

tc1972's picture

Brilliant recipe. Great for dinner party or week night dinner. I've used bacon and proscuitto. Didn't realise how much I have altered the recipe based on the comments above.... skinless, cut a pocket etc.. thanks!

badbandit's picture

misses is itallian, she loved it!! that should say something"!!!!

schizopear's picture

this was absolutely delicious, i can't fault it. i had skinless chicken breasts so i tucked the mascarpone in its 'pocket' - i'm sure that's the technical term... served with some garlicky new potatoes and green beans. this recipe was a real treat. yum!

Lovely72's picture

Also used skinless chicken breasts as suggested which worked very well. Quick & easy - great for mid-week dinner (although not particularly impressed with husband who compared it to chicken kiev!!)

juliasaunders's picture

Delicious, and really easy. Didn't have the skin on the chicken, and served with roast potatoes and green beans - yum!

charl0tt3's picture

This is a fantastic recipe! I dislike chicken skin so i listened to the other comments (about making a pocket instead). Also, instead of wrapping it up in prosciutto (my boyfriend dislikes it) snd grilling it, i kept the filling inside by wrapping the chicken tightly in foil and putting it in the oven for a little longer.

nicolawatt2000's picture

thought it was ok but will try it again after reading previous comments

annie01332's picture

This is a firm fave in our house - I also remove the skin and put the cheese mixture on top of the chicken and in the middle - delicious!

missfrosty's picture

Recently made this but used Boursin Cheese and it was lush

mrsj0nes's picture

this was gorgeous i never used skin on chicken but just made a slit & stuffed it in mmmm i will make this again

jo_anne_1986's picture

Great recipe, I made a pocket in the chicken for the sauce instead of leaving the skin. Was very tasty, served it with sauteed potatoes. Tasted great

barrybubbles's picture

I think I may have over filled the chicken as quite a bit of the cheese came out - though useful to make the sauce! I thought it was overlemony but my chap thought it was just fine. Very tasty chicken though. Oh and I removed the skin too, is there any need for it when you're wrapping the breast anyway?


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