Chicken Stuffed With Herby Mascarpone Recipes

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CHICKEN STUFFED WITH HERBY MASCARPONE



Chicken Stuffed With Herby Mascarpone image

Bound to become a favourite, this stuffed chicken recipe will take you from midweek meals to weekend entertaining as it's both super-quick and special.

Provided by English_Rose

Categories     Chicken Breast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 8

3 tablespoons mascarpone
1 tablespoon rosemary, finely chopped
1 garlic clove, crushed
salt and pepper
2 boneless skinless chicken breasts
4 slices prosciutto
1 teaspoon olive oil
1/2 lemon, juice

Steps:

  • Heat oven to 400°F Mix the mascarpone with the rosemary, garlic and seasoning.
  • Place the chicken breasts on a board and cut a pocket in for the stuffing. Put a spoonful of the mascarpone mix in the pocket 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.

Nutrition Facts : Calories 158.4, Fat 3.9, SaturatedFat 0.7, Cholesterol 68.4, Sodium 78, Carbohydrate 3.6, Fiber 1.4, Protein 27.7

CHICKEN STUFFED WITH HERBY MASCARPONE



Chicken stuffed with herby mascarpone image

This super-quick and special recipe for two is bound to become a My Good Food favourite

Provided by Good Food team

Categories     Dinner, Main course

Time 25m

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts : Calories 339 calories, Fat 20 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 37 grams protein, Sodium 1.24 milligram of sodium

CHICKEN WITH MUSTARD MASCARPONE MARSALA SAUCE



Chicken with Mustard Mascarpone Marsala Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 12

1 1/2 pounds boneless skinless chicken breasts, each breast cut crosswise into 3 pieces
Salt and freshly ground black pepper
2 tablespoons olive oil
5 tablespoons butter, divided
3/4 cup chopped onion
1 pound cremini mushrooms, sliced
2 tablespoons minced garlic
1 cup dry Marsala wine
1 cup (8 ounces) mascarpone cheese
2 tablespoons Dijon mustard
2 tablespoons chopped fresh Italian parsley leaves, plus whole sprigs, for garnish
12 ounces dried fettuccine

Steps:

  • Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly.
  • While the chicken cools, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard. Cut the chicken breasts crosswise into 1/3-inch-thick slices. Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper.
  • Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, stirring occasionally, about 8 minutes. Drain. Toss the fettuccine with 3 tablespoons of butter and season, to taste, with salt and pepper. Swirl the fettuccine onto serving plates. Spoon the chicken mixture over top. Garnish with parsley sprigs and serve.

CHICKEN STUFFED WITH HERBY MASCARPONE



Chicken Stuffed With Herby Mascarpone image

Make and share this Chicken Stuffed With Herby Mascarpone recipe from Food.com.

Provided by Pink Penguin

Categories     Chicken Breast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 7

3 tablespoons mascarpone
1 tablespoon rosemary, finely chopped
1 garlic clove, crushed
2 chicken breasts, skins on
4 slices prosciutto
1 teaspoon olive oil
1/2 lemon, juice of

Steps:

  • Heat the oven to 200°C/fan 180°C/gas 6.
  • Mix the mascarpone with the rosemary. garlic and seasoning. 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. Wrap two 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 oil and quickly brown the chicken on both sides. Transfer to a roasting tin and finish off in the oven for 15-20 minutes until just cooked through. 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 a selection of seasonal veggies.

Nutrition Facts : Calories 275.6, Fat 15.7, SaturatedFat 4.2, Cholesterol 92.8, Sodium 92, Carbohydrate 1.7, Fiber 0.2, Sugar 0.3, Protein 30.4

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Top Asked Questions

How do you cook chicken breast with mascarpone cheese?
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.
How to make mascarpone chicken sausage?
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.
How to cook a chicken Paratha with mascarpone sauce?
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.
How to make mascarpone pasta with prosciutto?
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.

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