Chicken stuffed with herby mascarpone

Chicken stuffed with herby mascarpone

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(149 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 a sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is…

  • 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…


  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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17th Apr, 2011
You don't need skin on breasts for this, just cut a horizontal slit into a boneless breast, season inside and fill it with whatever - Philadelphia mixed with grated mozzarella is good, or add finely chopped mushrooms or broccoli, or sometimes I just use light Philly on its own (it just keeps the chicken very moist). Wrap the chicken in panacetta and bake for 20 mins - perfect mid-week meal. and the flavour possibilities are endless.
2nd Apr, 2011
So delicious. I made with thighs and added some chopped mint as well as rosemary to mascarpone. So quick and good enough to make for a dinner party
1st Apr, 2011
This is gorgeous. Its so simple to make too! Made it for Valentines Day and it went down very well. Would be cheap and easy to treat your mum with in Mothers day as well!
6th Mar, 2011
Very nice, used bacon to wrap as that is what I had in fridge, will be making again :o)
26th Feb, 2011
Loved this recipe. I whizzed my mixture up in a mini food processor for speed, but it made the mascarpone a bit runny. It was still lovely though! I also used the spare mascarpone afterwards with some philadelphia, ginger biscuits (crushed) and berrys (frozen pack from sainsburys - defrosted in microwave) to make a very quick and easy cheesecake for afters. That was efficient and yummy too!
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!


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