CHICKEN STUFFED WITH HERBY MASCARPONE
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
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 STUFFED WITH HERBY MASCARPONE
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
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
MASCARPONE STUFFED CHICKEN
This recipe is ideal for fast weeknight dinners as well as weekend entertaining. Another one from Good Food Magazine. This recipe serves 2, but can easily be doubled or more.
Provided by CulinaryQueen
Categories Chicken Breast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 200C/400°F.
- Mix the mascarpone with the rosemary, garlic, salt and pepper.
- Place the chicken breasts on a board and lift the skin, but don't detach it.
- Put a spoonful of the mascarpone mix under the skin of each breast.
- Wrap 2 slices of prosciutto around each one as neatly and tightly as you can, to keep the filling enclosed.
- Heat a non-stick fry 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 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.
Nutrition Facts : Calories 315.4, Fat 20.2, SaturatedFat 4.8, Cholesterol 92.8, Sodium 92.1, Carbohydrate 1.7, Fiber 0.2, Sugar 0.3, Protein 30.4
CHICKEN STUFFED WITH HERBY MASCARPONE
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
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
CHICKEN BREASTS WITH HERB STUFFING
This chicken is a delicious spring-like dish. Use the earliest herbs in your garden or buy your favourite kinds. From Food and Drink Magazine. Hope you enjoy!
Provided by Leslie
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 425ºF.
- In a food processor or by hand, combine garlic, spinach, parsley, chives, tarragon, bread crumbs, orange zest, orange juice, mustard, salt, pepper and 2 tbsp olive oil. Reserve 1 tbsp oil to fry chicken.
- Insert a sharp knife into the thick end of each chicken breast and cut a lengthwise pocket 3/4 of the way across chicken breast.
- Lay breast flat open and spread with about 2 tbsps spinach mixture.
- Fold breast back together.
- Season breasts with salt and pepper. Reserve any leftover spinach mixture.
- Set ovenproof skillet on medium-high heat and add remaining oil.
- Add chicken, skin-side down and fry until crisp and golden, about 2 minutes.
- Flip breasts over and place skillet in oven.
- Bake for 15 to 20 minutes or until juices run clear.
- Remove chicken from skillet.
- Skim any fat and add orange juice, orange zest and vermouth.
- Bring to boil scraping up any sticky bits on the base of pan.
- Reduce until syrupy, about 1 minute.
- Add cream and bring to boil.
- Stir in reserved spinach mixture.
- Reduce until slightly thickened.
- Season to taste.
- Serve chicken and drizzle with sauce.
Nutrition Facts : Calories 496.6, Fat 35.2, SaturatedFat 12.2, Cholesterol 133.6, Sodium 187, Carbohydrate 9.2, Fiber 1.1, Sugar 2.5, Protein 33
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