Pan-Roasted Chicken Breasts with Mascarpone

1. 1

   Gently run your fingers under the skin of each breast to form a small pocket.

2. 2

   Fold the prosciutto slices and slip 1 under the skin of each breast.

3. 3

   In a small bowl, combine 1/2 cup of the mascarpone with the thyme, lemon zest, 1/4 teaspoon of salt and a pinch of pepper.

4. 4

   Carefully stuff 1 tablespoon of the mascarpone mixture into each chicken breast pocket, pressing lightly to form an even layer.

5. 5

   Preheat the oven to 450.

6. 6

   Heat 1 tablespoon of the oil in each of 2 large nonreactive ovenproof skillets until almost smoking.

7. 7

   Season the chicken with salt and pepper and add 4 breasts to each skillet, skin side down.

8. 8

   Cook over high heat until golden brown, about 3 minutes.

9. 9

   Turn the breasts and cook for 2 more minutes, or until just cooked through.

10. 10

    Transfer the chicken to a platter; keep warm.

11. 11

    Set each skillet over moderate heat.

12. 12

    Add half of the lemon juice to each skillet and bring to a boil, scraping up the browned bits.

13. 13

    Combine all the pan juices in 1 of the skillets.

14. 14

    Add the remaining 2 tablespoons of mascarpone and simmer, stirring, until thickened and smooth, about 1 minute.

15. 15

    Season with salt and pepper, pour the sauce over the chicken and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.