Chicken Stuffed With Herby Mascarpone
- 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.