Chicken With Fresh Herb Mascarpone

A recipe from an Australian Chef (New Zealand born though) Huey (Iian Hewitson). Times are estimated.

Ready In:
50mins
Serves:
Units:

ingredients

  • 4 leeks (cleaned and finely sliced)
  • 34 cup chicken stock (you may need more)
  • salt (freshly ground to taste)
  • pepper (freshly ground to taste)
  • 250 g mascarpone cheese
  • 12 cup herbs (freshly chopped, eg chives, mint and parsley)
  • 4 chicken breasts (skin on and on the bone)
  • 2 tablespoons butter (melted)

directions

  • Preheat oven to 160C (fan forced) 180C (conventional).
  • Place leeks into the base of a large oven dish and add stock and seasonings and set aside.
  • Mix together mascarpone and herbs.
  • Lift up the skin of chicken and put a layer of herbed cheese underneath and then pull the skin back and smooth down.
  • Place them on top of leeks and brush with melted butter.
  • Cook in the oven for about 30 to 40 minutes, adding more stock if required (check after first 20 minutes and every ten there after).
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@ImPat
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@ImPat
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"A recipe from an Australian Chef (New Zealand born though) Huey (Iian Hewitson). Times are estimated."
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  1. Louise N.
    I have made this for years (its been a while since i last made it though, hence finding the recipe as a refresher). Always started out by making it per the recipe, however as time went on i tweaked it a little. instead of leaving the leeks as they are, i take the leftover cooking liquid and some of the leeks, and thinken it up slightly in a pot to make a sauce. Serve the chicken along with simple steamed veg.
    Reply
  2. Sydney Mike
    I did cut the recipe in half for just the 2 of us, but other than that, I followed it right on down, & we had a very nice tasting chicken dinner! I actually had it in the oven for a little more than 40 minutes, but that was no problem at all! Can't remember the last time I used mascarpone cheese in anything, but we definitely enjoyed in in this recipe! Thanks for posting it! [Tagged & made in Please Review My Recipe]
    Reply
  3. ImPat
    A recipe from an Australian Chef (New Zealand born though) Huey (Iian Hewitson). Times are estimated.
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