Chicken Stuffed With Herby Mascarpone

1. 1

   Heat the oven to 200C/fan 180C/gas 6.

2. 2

   Mix the mascarpone with the rosemary.

3. 3

   garlic and seasoning.

4. 4

   Place the chicken on a board and lift,but do not detach the skin.Put a spoonful of the mascarpone mix under the skin of each breast.

5. 5

   Wrap two slices of prosciutto around each,as neatly and tightly as you can, to keep the filling enclosed.

6. 6

   Heat a non-stick frying pan, add the oil and quickly brown the chicken on both sides.

7. 7

   Transfer to a roasting tin and finish off in the oven for 15-20 minutes until just cooked through.

8. 8

   Add the lemon juice to the roasting tin and stir over the heat, scraping off any crispy bits.

9. 9

   Spoon the juices over the chicken and serve with a selection of seasonal veggies.

* Per serving · 4 servings · Values may vary.

No additional tips available.