Chicken stuffed with herby mascarpone

Chicken stuffed with herby mascarpone

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(107 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, questions and tips

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15th Apr, 2012
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!
12th Apr, 2012
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.
Berry Crumble's picture
Berry Crumble
4th Apr, 2012
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.
1st Apr, 2012
This was delicious, very easy to make and very tasty. Like others used a skinless chicken breast and just cut a pocket.
man33dol's picture
23rd Mar, 2012
A real winner
23rd Mar, 2012
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.
23rd Jan, 2012
Really delicious. The addition of the lemon to make a simple sauce was lovely.
22nd Jan, 2012
Used skinless chicken breast and used parma ham instead and it was fab :0)
24th Nov, 2011
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.
13th Sep, 2011
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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