Chicken Stuffed With Herby Mascarpone
Indulge in a decadent dining experience with these flavorful Mascarpone and Rosemary Stuffed Chicken Breasts wrapped in savory prosciutto. The aromatic filling adds a creamy richness to the tender chicken, while the crispy prosciutto creates a delightful contrast in texture. A drizzle of fresh lemon juice ties all the flavors together for a mouthwatering meal that is sure to impress your guests.
— Constant Cookbook
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
Instructions
- 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.
- 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.
- 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.
Cook Time
20M
Prep Time
PT5M
Yield
Serves 2
Nutrition
- Calories: 339 calories
- Fat Content: 20 grams fat
- Saturated Fat Content: 9 grams saturated fat
- Carbohydrate Content: 3 grams carbohydrates
- Sugar Content: 2 grams sugar
- Protein Content: 37 grams protein
- Sodium Content: 1.24 milligram of sodium
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