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