Chicken stuffed with herby mascarpone

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• catbail

  17 April 2011

  catbail rated and commented on this recipe

  

  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.

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• joe

  05 May 2011

  joe rated and commented on this recipe

  

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

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• EmilySquemily

  29 May 2011

  EmilySquemily rated this recipe

  

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• christine

  04 June 2011

  christine rated and commented on this recipe

  

  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?

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• christine

  04 June 2011

  christine commented on this recipe

  i also left the lemon out but thats just my preference

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• poppyplanet

  14 July 2011

  poppyplanet rated and commented on this recipe

  

  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!

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• shones

  13 September 2011

  shones commented on this recipe

  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.

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• evelyn-r

  24 November 2011

  evelyn-r rated and commented on this recipe

  

  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.

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• claireh

  22 January 2012

  claireh rated and commented on this recipe

  

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

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• learningtocook

  23 January 2012

  learningtocook rated and commented on this recipe

  

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

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• Jill B

  23 March 2012

  Jill B commented on this recipe

  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.

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• Shouter

  23 March 2012

  Shouter rated and commented on this recipe

  

  A real winner

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• Charlotte

  01 April 2012

  Charlotte rated and commented on this recipe

  

  This was delicious, very easy to make and very tasty. Like others used a skinless chicken breast and just cut a pocket.

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• ellicopter

  04 April 2012

  ellicopter rated and commented on this recipe

  

  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.

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• Pixie

  12 April 2012

  Pixie commented on this recipe

  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.

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• Jo-Jo

  15 April 2012

  Jo-Jo rated and commented on this recipe

  

  This is a fabulous dish, I use skinless chicken breasts and cut a slit for the stuffing. Made this for a dinner party last night. Prepared earlier in the day and popped in the over after the starter, served with crushed new potatoes and cabbage, peas and pancetta (both recipes found here). Worked together perfectly and I was declared a genius...I failed to tell my guests how easy it really was to make!

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• Sharon

  03 May 2012

  Sharon rated and commented on this recipe

  

  Just made this for dinner, big thumbs up.

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• Maz

  11 May 2012

  Maz rated and commented on this recipe

  

  Found this recipe a bit bland

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• Margaretha

  28 May 2012

  Margaretha rated this recipe

  

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• Kerry

  06 August 2012

  Kerry rated and commented on this recipe

  

  Great recipe. Easy and very tasty.

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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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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, sugar 2g, salt 1.24 g

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