Wednesday, 10 February 2016

Chicken Mascarpone with Chef Rity Dalmia on Cooking Table

Chicken MascarponeChicken Mascarpone



Recipe Servings


Recipe Cook Time


Chicken breast stuffed with a creamy mascarpone cheese filling. Cooked in the oven or barbecue and served with a white wine sauce.


  • 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


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.

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