Name: Chicken stuffed with herby mascarpone
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Cuisine: British
Ingredients: 3 tbsp mascarpone; 1 tbsp finely chopped rosemary; 1 garlic clove crushed; 2 chicken breasts skin on; 4 slices prosciutto; splash olive oil; juice of half a lemon

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Chicken stuffed with herby mascarpone

Chicken stuffed with herby mascarpone

Good Food team

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Serves 2

Easy

Prep: 5 mins

Cook: 20 mins

A star rating of 4.7 out of 5.173 ratingsRate

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This super-quick and special recipe for two is bound to become a My Good Food favourite

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A star rating of 4.5 out of 5.14 ratings

Ingredients

Nutrition

Units:

MetricUS

3 tbsp mascarpone
1 tbsp finely chopped rosemary
1 garlic clove

crushed
2 chicken breasts

skin on
4 slices prosciutto
splash olive oil
juice of half a lemon

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Nutrition: per serving

kcal339
fat20g
saturates9g
carbs3g
sugars2g
fibre0g
protein37g
salt1.24g

low

Method

step 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.
step 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.
step 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.

RECIPE TIPS

TIP

If the chicken feels firm when prodded at its thickest part, then it’s cooked all the way through.

Recipe from Good Food magazine, October 2007

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A star rating of 4.7 out of 5.173 ratings

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