Chicken stuffed with herby mascarpone

Chicken stuffed with herby mascarpone

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(102 ratings)

Prep: 5 mins Cook: 20 mins

Easy

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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Ingredients

  • 3 tbsp mascarpone
  • 1 tbsp finely chopped rosemary
    Rosemary

    Rosemary

    rose-mar-ee

    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

    Prosciutto

    proh-shoo-toe

    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
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Method

  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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logan_pixie
12th Apr, 2012
5.05
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.
ellicopter
4th Apr, 2012
5.05
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.
charl_den
1st Apr, 2012
5.05
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
man33dol
23rd Mar, 2012
5.05
A real winner
bluejay
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.
matthewbenyohai
23rd Jan, 2012
5.05
Really delicious. The addition of the lemon to make a simple sauce was lovely.
chumphreys
22nd Jan, 2012
4.05
Used skinless chicken breast and used parma ham instead and it was fab :0)
glenyst
24th Nov, 2011
3.05
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.
sgordon
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.
poppyplanet
14th Jul, 2011
5.05
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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