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CHICKEN STUFFED WITH MASCARPONE

The Silver Spoon, Phaidon Press

Serves 4

Ingredients

• 3 tablespoons butter, plus extra for greasing
• 9 ounces mushrooms
• juice of 1 lemon, strained
• 1 garlic clove
• 1 tablespoon chopped fresh flat-leaf parsley
• 4 skinless, boneless chicken breast portions
• 2 cooked, cured ham slices, halved
• scant 1/2 cup mascarpone cheese
• 1 tomato
• salt and pepper
 

Directions

Preheat the oven to 400°F Grease a roasting pan with butter.

Chop the mushrooms and sprinkle with the lemon juice to prevent discoloration.

Melt 2 tablespoons of the butter in a small skillet, add the garlic and cook until it turns brown, then remove and discard it.

Add the parsley and mushrooms and cook over high heat, stirring occasionally, for 5 minutes.
Season with salt and pepper and cook for a further 2 minutes, then remove the skillet 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 ham 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 toothpicks.
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 pan, cover with foil and roast for 15 minutes.

Meanwhile, preheat the broiler.

Discard the foil and brown the chicken under the broiler