Angela's Italian Recipe for Chicken Breasts Stuffed with Mascarpone


Ingredients:
1 and 1/2 oz (40 grams) butter, plus extra for greasing 9 oz (250 grams) mushrooms Juice of 1 lemon, strained 1 garlic clove 1 tablespoon chopped fresh flat-leaf parsley 4 skinless, boneless chicken breast portions 2 cooked prosciutto slices, halved 3 and 1/2 oz (100 grams) mascarpone cheese 1 tomato Salt and pepper

Directions:

Preheat the oven to 200°C (400°F) Gas Mark 6. Grease a roasting tin with butter. Chop the mushrooms and sprinkle with the lemon juice to prevent discoloration. Melt 1 oz (25 grams) of the butter in a small frying pan, add the garlic and cook until it turns brown, then remove and discard it. Add the parsley and mushrooms and cook over a high heat, stirring occasionally, for 5 minutes. Season with salt and pepper and cook for a further 2 minutes, then remove the pan from the heat. Slice horizontally through the chicken portions without cutting all the way through. Open out each portion like a book, pound with a meat mallet and season with salt and pepper. Place a piece of prosciutto on one side of each piece of chicken, divide the mascarpone among the portions and top each one with 1 tablespoon of the mushrooms. Fold the portions together again and secure with cocktail sticks. Cut four slices out of the center of the tomato, put one on each chicken, season with salt and dot with the remaining butter. Place the chicken in the prepared roasting tin, cover with foil and roast for 15 minutes. Meanwhile, preheat the grill. Discard the foil and brown the chicken under the grill. Serves 4.

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