Chicken stuffed with herby mascarpone

Chicken stuffed with herby mascarpone

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(108 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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21st Feb, 2011
excellent, as other, used skinless breasts, and made a pocket. bought wrong ham, parma, but worked just fine. also, didn't have any rosemary so used parsley, garlic, lemon zest, salt and pepper. worked a treat. served with new pots and peas. YUM.
20th Feb, 2011
Lovely. Did this for friends, with Nigel Slaters sweet potato mash with rosemary,garlic and chilli, and sauted asparagus. Yum. I added some extra herbs to the mascarpone as I had them and lots of pepper. Great as could prepare before friends arrived, so wasn't tied to the kitchen.
14th Feb, 2011
Really liked this - a very easy recipe to do. I didn't have proscuitto so used smoked bacon instead. My only issue was the cheese leaked out as I hadn't wrapped the bacon around tight enough! It was lovely, chicken very moist and lovely flavours. Would use proscuitto next time as i think it would be even more delicious. I served it with home-made spicey potatoe wedges, hubby and I wolfed it down!
13th Feb, 2011
Used skinless chicked and added creme fraiche to the filling. Loved it. Served it on a bed of creamy leeks and butter beans.
7th Nov, 2010
Didn't use chicken with the skin on, just cut a pocket in the breast (thanks to the tips) and didn't bother frying in the pan (to be honest I forgot). I used dried rosemary and worked just as well. Served with a herby salad from Sainsbury's with some of the cooking juices -- taste sensation!
10th Oct, 2010
Very nice, quick and tasty meal - I didn't have any rosemary so I used basil instead and it was delicious!
22nd Jul, 2010
Winner all right! Served with roasted baby potatoes mmm... This dish was so good, my wife volunteered to do the washing-up for a month!!! Does she know it was that easy?
22nd Jul, 2010
This recipe is an absolute winner! My husband made it last night with skinless chicken breasts, served with baby potoatoes roasted with rosemary and asparagus tips with a small sprinkling of parmesan. Looking forward to having it again.
18th Jul, 2010
Really lovely and tastes like it took lots of skill but doesn't! Great for a dinner party. I too made it with skinless chicken and cut pocket into chicken for filling which worked great.
8th Jul, 2010
Excellent. I used Philadelphia instead of Mascarpone though and added some more seasoning. Absolutely wonderful!


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