Chicken with Pancetta and Mascarpone
Over a year ago
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Ingredients
- 125g Mascarpone
- 1 clove Garlic, crushed
- 2 tbsp. Fresh parsley, chopped
- 1 tbsp. Fresh thyme, chopped
- 100g pack Finest Pancetta
- 4 Corn-fed chicken breasts
- 1 tsp. Olive oil
- splash of Fruity white wine
- to serve New potatoes and fine green beans
Accompaniment
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Description
Valentine's Day
Method
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1
Preheat the oven to Gas 5, 190°C, 375°C. Mix the mascarpone with the herbs and garlic, and season. Cut a small pocket in each chicken breast and put a spoonful of the mascarpone into each. Wrap 2 or 3 pieces of pancetta around each breast.
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2
Heat the oil in a pan and sear the chicken for 1-2mins on each side, transfer to a baking tray, season and roast for 10-12mins until the chicken is cooked through. Wrap in foil and let rest for 5 minutes.
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3
Pour the cooking juices back into the pan, add a splash of wine and reduce a little. Slice the chicken on an angle, pour over the sauce and serve with new potatoes and beans
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