Chicken stuffed with herby mascarpone

Recipe uploaded by

Good Food

46 ratings

Recipe by Good Food

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

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.

Tip

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

Per serving

339 kcalories, protein 37g, carbohydrate 3g, fat 20 g, saturated fat 9g, fibre 0g, salt 1.24 g

Latest comments and suggestions

Results 21-40

• Boogalou

  26 May 2008

  Boogalou rated and commented on this recipe

  

  Did this for a dinner party and it was a great success.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Caro's Grub

  27 May 2008

  Caro's Grub rated and commented on this recipe

  

  Fabulous, tasty and easy to make recipe that was a real winner at a dinner party!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• emmy

  05 June 2008

  emmy commented on this recipe

  I've made this twice now and everyone loves it. As many of you have suggested I also remove the skin and make a pocket in the chicken breast. I just love all the praise I get for making something that so simple to put together. This will become a dinner party staple.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• emmy

  05 June 2008

  emmy rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Poochie1

  09 June 2008

  Poochie1 rated and commented on this recipe

  

  Hmm mmm. This was really good, we had it twice over the weekend! First time I think I used too much lemon in the sauce, second time I forgot the garlic! But it was still really tasty all the same.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• barrybubbles

  09 June 2008

  barrybubbles rated and commented on this recipe

  

  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?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• jo jo

  17 June 2008

  jo jo commented on this recipe

  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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Tricia Jones

  24 June 2008

  Tricia Jones rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Miss Frosty

  19 July 2008

  Miss Frosty commented on this recipe

  Recently made this but used Boursin Cheese and it was lush

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Woody

  19 July 2008

  Woody commented on this recipe

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• nicola diamond

  23 July 2008

  nicola diamond rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Bubina

  19 November 2008

  Bubina rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• charlotte

  11 December 2008

  charlotte commented on this recipe

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• charlotte

  11 December 2008

  charlotte rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• flash

  18 January 2009

  flash rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Kate

  21 January 2009

  Kate rated and commented on this recipe

  

  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!!)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• schizopear

  04 February 2009

  schizopear rated and commented on this recipe

  

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• ice

  04 February 2009

  ice rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Tracey

  11 February 2009

  Tracey rated and commented on this recipe

  

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• susan

  14 February 2009

  susan commented on this recipe

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/4787/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 2

Preparation and cooking times

Prep 5 mins

Cook 20 mins

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

Per serving

339 kcalories, protein 37g, carbohydrate 3g, fat 20 g, saturated fat 9g, fibre 0g, salt 1.24 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk