Chicken Mascarpone with Chef Rity Dalmia on Cooking Table

Chicken Mascarpone

Chef	:	Ritu Dalmia
Recipe Servings	:	4
Recipe Cook Time	:	1 Hour
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Chicken breast stuffed with a creamy mascarpone cheese filling. Cooked in the oven or barbecue and served with a white wine sauce.

Ingredients

• 1 kg chicken breast
  
  100 gms mascarpone cheese
  
  50 ml olive oil
  
  Few slices parma ham (optional)
  
  1 clove garlic minced
  
  Handful of chopped parsley
  
  Salt and pepper to season
  
  
  For the sauce:
  
  100 ml chicken stock
  
  1 lime squeezed
  
  50 ml white wine
  
  Pinch red chilly flake
  
  25 ml olive oil
  
  1 Tbsp butter
  
  Salt and pepper

Method

In a mixing bowl mix oil, parsley salt, pepper and minced garlic.

Coat the chicken breast evenly with this marinade.

Slit the chicken breast length ways to create a pocket.

Put a spoon of mascarpone and place the ham slice and close it with a toothpick.

Repeat with all the chicken breasts. Keep aside.


For the sauce:

In a pan melt the oil and butter, add the wine, chicken stock and lemon juice.

Throw in the chilly flakes, season with salt and let it simmer while the chicken is being cooked.

You can cook the chicken in the oven at 200 degree Celsius for about 10-12 minutes or until cooked or over a pan or on a barbecue, pour a spoon of sauce and serve.

Note: Basically mascarpone works as a tenderiser for the chicken and has a very subtle flavour to it. If you want you could add sliced tomatoes along with mascarpone for the stuffing.