Best Mascarpone Stuffed Roast Chicken Recipes

CHICKEN STUFFED WITH HERBY MASCARPONE

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.

STUFFED CHICKEN BREASTS WITH MASCARPONE AND WHITE WINE SAUCE

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.