Chicken stuffed with herby mascarpone

Chicken stuffed with herby mascarpone

  • 1
  • 2
  • 3
  • 4
  • 5
(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
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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (101)

poochie1's picture
5

Hmm mmm. This was really good, we had it twice over the weekend! First time I think I used too much lemon in the sauce, second time I forgot the garlic! But it was still really tasty all the same.

emmy5blue's picture
5

I've made this twice now and everyone loves it. As many of you have suggested I also remove the skin and make a pocket in the chicken breast.

I just love all the praise I get for making something that so simple to put together.

This will become a dinner party staple.

carochappy's picture
5

Fabulous, tasty and easy to make recipe that was a real winner at a dinner party!

boogalou's picture
5

Did this for a dinner party and it was a great success.

debbie2childs's picture
5

Made it with chicken thighs instead of breasts. Absolutely delicious. Whole family loved it.

darren_holmes's picture
4

Great recipe but I agree with the other comments - remove the skin (or use skinless chicken breast). A very tasty and easy to cook meal.

jolanda's picture
5

I love this recipe. It is so tastefull and easy to make.
I think it is one of my favourite dishes

katyrouth's picture
5

As others have said, remove the skin and cut a slit in the chicken to make this a bit healthier. I would use a very small roasting tin or small glass dish, too, to catch as much of the juice as possible.

bethocallaghan's picture
4

Really tasty. I served it with linguine tossed in garlic and chilli and a green salad.

sallybeattie's picture

This was lovely. I also used skinless chicken breasts. Next time, I will probably try a light mascarpone. Definitely one to try again!

vrog's picture
5

Great. This has definitely been requested again. Would be a great dinner party dish

rachealowens's picture
5

Recently made this for a romantic evening with my boyfriend - it was delicious! My boyfriend who is a fussy eater loved it. Like a few others I cut a pocket in the chicken. Will definitely make this again.

mealsformary's picture

This was even better stuffed with goat's cheese which gave more flavour than the mascarpone.

shezza's picture
5

took note of other peoples comments and as i dont like chicken skin i also removed the skin and cut a pocket. was a lovely tasty chicken dish. will make again

joelouise's picture
5

cant belive how easy it was to make and it was so tasty i also cut a pocket in the chicken and they come out really well will be making them again.

carol123's picture
5

Very tasty, will definately be having again and its really easy to make.

nuffinbuttrouble's picture
5

Absolutely lovely, I also removed the skin and stuffed a pocket cut into the breast itself. Very nice and super easy!

smudgy's picture
4

made a nice change from plain chicken will try it again

astroboy's picture
5

cooked this for a dinner party - it went down really well, full of many flavours

susiem's picture
3

It was good but way too much garlic. I suggest half the garlic and skin the chicken. Cut a pocket in and put the Mascarpone in that instead. I will try again with changes.

Pages

Questions (0)

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 ask a question about this recipe…

Tips (1)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…