Homes & Property

Chicken stuffed with herby mascarpone

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

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 two slices of prosciutto around each chicken breast, 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 to 20 minutes until just cooked through. 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.

Per serving

339 calories, protein 37g, carbohydrate 3g, fat 20g, saturated fat 9g, fibre none, sugar 2g, salt 1.24g.


Published: 08 February 2008
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