Chicken stuffed with herby mascarpone

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This super-quick and special recipe for two is bound to become a My Good Food favourite
  • Prep:5 mins
    Cook:20 mins
  • Serves 2
  • Easy

Nutrition per serving

  • Calories 339
  • Carbohydrates 3
  • Saturated Fat 9
  • Sugar 2
  • Protein 37
  • Fat 20
  • Fiber 0
  • Salt 1.24

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


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.
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