TODAY’S RECIPE: Chicken stuffed with herby mascarpone
QUICK and tasty supper. Serves: 2.
Ingredients
3 tbsp mascarpone 1 tbsp rosemary, finely chopped 1 garlic clove, crushed 2 chicken breasts, skin on 4 slices prosciutto Splash olive oil Juice of half a lemon
Method
1. Heat the oven to 200c/fan 180c/gas 6. Mix the mascarpone with the rosemary, garlic and some 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 of the slices of prosciutto around each breast, as neatly and tightly as you can, to keep the filling enclosed.
2. Heat a non-stick frying pan, add olive oil and quickly brown chicken on both sides. Transfer to a roasting tin to finish off in the oven for 15 to 20 minutes. Check that the chicken is cooked through.
3. Add the lemon juice to the roasting tin and stir over heat, scraping off any crispy bits. Spoon juices over chicken. This dish can be served with potatoes and green beans.