Potato salad with sweet onion dressing
Perfect picnic food, the longer the potatoes are left the more flavour they absorb - it's also great hot
Chicken stuffed with herby mascarpone
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 3 tbsp mascarpone
- 1 tbsp finely chopped rosemary
- 1 garlic clovecrushed
- 2 chicken breastsskin on
- 4 slices prosciutto
- splash olive oil
- juice of half a lemon
Nutrition: per serving
- kcal339
- fat20g
- saturates9g
- carbs3g
- sugars2g
- fibre0g
- protein37g
- salt1.24glow
Method
step 1
Heat oven to 200C/fan 180C/gas 6. Mix the mascarpone with the rosemary, garlic and seasoning. Place the chicken breasts on a board and lift, but don’t detach, the skin. Put a spoonful of the mascarpone mix under the skin of each breast. Wrap 2 slices of prosciutto around each, as neatly and tightly as you can, to keep the filling enclosed.
step 2
Heat a non-stick frying pan, add the olive oil and quickly brown the chicken on both sides. Transfer to a roasting tin, then finish off in the oven for 15-20 mins until just cooked.
step 3
Add the lemon juice to the roasting tin and stir over the heat, scraping off any crispy bits. Spoon the juices over the chicken and serve with potatoes and green beans.
