In association with
Chicken stuffed with herby mascarpone

Chicken stuffed with herby mascarpone

  • 1
  • 2
  • 3
  • 4
  • 5
(103 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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
jarvis4
20th Feb, 2011
5.05
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.
disenna48
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!
mwsc11050
13th Feb, 2011
5.05
Used skinless chicked and added creme fraiche to the filling. Loved it. Served it on a bed of creamy leeks and butter beans.
catgarner
7th Nov, 2010
5.05
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!
jodietaber
10th Oct, 2010
3.05
Very nice, quick and tasty meal - I didn't have any rosemary so I used basil instead and it was delicious!
hungrymike
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?
katescullion
22nd Jul, 2010
5.05
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.
mcbeauty
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.
coccinelle
8th Jul, 2010
Excellent. I used Philadelphia instead of Mascarpone though and added some more seasoning. Absolutely wonderful!
studentcantcook
6th Jun, 2010
5.05
i dont like chicken skin so i used skinless chicken breasts and spread the mascarpone on the top of the chicken before wrapping it in the prosciutto. Also i didnt bother frying the chicken first, i just put it straight into the oven but cooked for 30 mins. it was a quick, easy and yummy dish!

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.