Chicken stuffed with herby mascarpone

This super-quick and special recipe for two is bound to become a binder favourite

Recipe uploaded by

Good Food

 79 ratings

Recipe by Good Food

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 5 mins

Cook 20 mins

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

• 

  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.

  

  Tip

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

  Per serving

  339 kcalories, protein 37g, carbohydrate 3g, fat 20 g, saturated fat 9g, fibre 0g, sugar 2g, salt 1.24 g