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
STUFFED CHICKEN BREASTS WITH MASCARPONE AND WHITE WINE SAUCE
An Italian Recipe developed for World Tour and Recipe Swap contest, September, 2005. If you cannot purchase chipolline onions locally, you may use Shallots
Provided by TOOLBELT DIVA
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- With your mallet or tenderizer, pound chicken breasts to about 1/2 inch thick; set aside until ready to use.
- Clarify sweet chipolline onions in a little oil; remove from pan and set aside until ready to use.
- Cook garlic until just golden in colour; remove from pan and set aside with the onions.
- Cook chopped mushrooms until liquid dissipates, stirring constantly to prevent burning. Remove from heat and set aside.
- Brown ground chicken, using about 2 tbsp oil, add oil as required.
- To the ground chicken add onions, garlic, mushrooms, parsley, oregano and black pepper to taste.
- Stir constantly for 5 or 6 minutes, to blend flavours.
- Steam spinach until just wilted; remove from pan and squeeze dry.
- Chop spinach, coarse; add parmesan cheese, and mix together.
- Divide ground chicken mixture evenly, and spoon onto one half of each flattened chicken breasts.
- Divide spinach mixture evenly, and spoon over chicken mixture.
- Top the mixture(s) with a slice of provalone.
- Fold the other half of chicken breast over the mixture(s), and press the edges together to form a pouch.
- Brown each pouch on both sides; reduce heat, cover pan and continue cooking until done; 10-12 minutes.
- Remove cooked chicken to plates and spoon sauce over pouches. Serve hot with vegetables or pasta (your choice).
- For the sauce: Melt butter in a pan
- Add corn starch, stirring constantly with your whisk, to blend.
- Add mascarpone cheese.
- Continue to stir with your whisk while slowly adding dry white wine.
- When cheese is blended thoroughly with the mixture, add fresh basil.
- Mix well and spoon sauce over finished chicken breasts.
Nutrition Facts : Calories 855.5, Fat 45.8, SaturatedFat 16.2, Cholesterol 212.3, Sodium 581.9, Carbohydrate 32.1, Fiber 4.3, Sugar 10.8, Protein 67.6
MASCARPONE-STUFFED ROAST CHICKEN
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°. In a small bowl, mix the mascarpone with the minced parsley, thyme, tarragon, lemon zest and garlic and season with salt and pepper. Starting at the neck of one of the chickens, gently loosen the chicken skin, working your hands toward the drumsticks; be sure to leave the skin nearest the cavity opening attached. Spread half of the mascarpone filling under the skin, working it toward the drumsticks. Season the cavity with salt and pepper. Repeat with the other chicken.
- Put the chickens in a large roasting pan and season with salt and pepper. Roast for 15 minutes. Lower the oven temperature to 350° and bake the chickens for 45 minutes longer, or until an instant-read thermometer inserted in a thigh registers 170°. Let stand for 20 minutes, then carve the chickens and transfer to a large platter.
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