Chicken Stuffed with Herby Mascarpone

Quick, easy and delicious. Thank you BBC Good Food

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

• 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.