Chicken breasts stuffed with herbed mascarpone





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Published on Aug 25, 2012

A little on the pricey side for an economical family meal, but a very nice dinner for a special occasion (Impressive looking and tasting, but really easy to do)

Found this recipe here:

For 4 chicken boneless skin-on chicken breasts:
6 tablespoons mascarpone cheese (you can substitute cream cheese or ricotta if you can't find the mascarpone but it will have a completely different flavour)
2 tbsp finely chopped fresh rosemary (or 2 tsp dried and crushed)
2 garlic cloves crushed (or more)
8 slices of prosciutto ham (if you can't find it you can use bacon or any other kind of ham)
Olive oil
2 tbsp of lemon juice

Heat oven to 350F.
Mix the mascarpone cheese with the rosemary and garlic.
Lift (but don't detach) the chicken skin and put a 1/4 of the cheese mixture under the skin, pressing gently to spread it out a little.
Wrap the prosciutto slices around the breast as tightly as you can.

Heat a skillet on med high and add a splash of olive oil, brown the chicken breast 2-3 minutes per side.
Transfer to a greased baking dish and bake chicken for about 30 minutes or until the internal temperature reaches 180F.
Add the lemon juice to the skillet and stir over the heat scraping up any crispy bits, pour over the chicken breasts.

Also, don't do like I did and pour the lemon juice/drippings over the chicken in the baking dish, pour it over when it has been plated. People can then dunk pieces of chicken into the "sauce" on the plate.
Both hubby and Max went back for more of the drippings after serving this.

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