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 41-58

• jamiecarter

  14 February 2009

  jamiecarter rated and commented on this recipe

  

  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!

  Flag as inappropriate

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

  Your name: Reason:
• jojobelmont

  16 February 2009

  jojobelmont commented on this recipe

  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.

  Flag as inappropriate

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

  Your name: Reason:
• Pixieloveheart

  25 April 2009

  Pixieloveheart rated and commented on this recipe

  

  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.

  Flag as inappropriate

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

  Your name: Reason:
• Debbie

  28 April 2009

  Debbie rated and commented on this recipe

  

  Delicious

  Flag as inappropriate

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

  Your name: Reason:
• cons kitchen

  29 April 2009

  cons kitchen commented on this recipe

  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!

  Flag as inappropriate

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

  Your name: Reason:
• debdooblah

  11 May 2009

  debdooblah rated this recipe

  

  Flag as inappropriate

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

  Your name: Reason:
• Pickled Pepper

  02 June 2009

  Pickled Pepper rated and commented on this recipe

  

  Absolutely gorgeous.

  Flag as inappropriate

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

  Your name: Reason:
• Rog

  05 July 2009

  Rog rated and commented on this recipe

  

  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.

  Flag as inappropriate

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

  Your name: Reason:
• odette

  04 August 2009

  odette rated and commented on this recipe

  

  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!

  Flag as inappropriate

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

  Your name: Reason:
• Claire Wood

  27 August 2009

  Claire Wood rated and commented on this recipe

  

  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.

  Flag as inappropriate

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

  Your name: Reason:
• mmgr divechick

  06 September 2009

  mmgr divechick rated and commented on this recipe

  

  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.

  Flag as inappropriate

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

  Your name: Reason:
• middle_pin2

  09 September 2009

  middle_pin2 commented on this recipe

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

  Flag as inappropriate

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

  Your name: Reason:
• Brian

  23 September 2009

  Brian rated and commented on this recipe

  

  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.

  Flag as inappropriate

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

  Your name: Reason:
• snapperjac

  28 September 2009

  snapperjac rated and commented on this recipe

  

  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 :)

  Flag as inappropriate

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

  Your name: Reason:
• LauraW

  30 September 2009

  LauraW rated and commented on this recipe

  

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

  Flag as inappropriate

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

  Your name: Reason:
• trees0604

  03 November 2009

  trees0604 rated and commented on this recipe

  

  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.

  Flag as inappropriate

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

  Your name: Reason:
• V.Geo

  09 November 2009

  V.Geo rated and commented on this recipe

  

  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..!

  Flag as inappropriate

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

  Your name: Reason:
• Metal

  17 November 2009

  Metal rated and commented on this recipe

  

  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.

  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