Pan-roasted mascarpone-stuffed chicken

Pan-roasted mascarpone-stuffed chicken

Ben's Meat Bible
Benito Martin


Quantity Ingredient
2 x 900g chickens, deboned (ask your butcher to do this)
8 slices prosciutto
250ml chicken stock
knob unsalted butter
250g baby spinach


Quantity Ingredient
110g mascarpone
4 tablespoons mascarpone, for finishing and extra to serve
1 lemon, grated zest
1 tablespoon finely chopped thyme
1 garlic clove, finely chopped
freshly ground black pepper


  1. In a bowl, make the filling by combining 110 g of the mascarpone with the lemon zest, thyme, garlic and salt and pepper. Set aside.
  2. Using a sharp knife, halve the deboned chickens so that each half has a thigh and a breast.
  3. Lay one chicken half on your chopping board, skin side down. Use your fingers to gently separate the breast and thigh meat from the skin almost completely, keeping them attached at the outer edges. Fold back the breast and thigh to expose the skin beneath. Place one slice of prosciutto so the mid-point of its length sits where the breast and skin meet. Dollop a ½ tablespoon of the mascarpone filling on top of the prosciutto and fold the breast back over, pulling the tenderloin down to create a seal. Repeat the process with the thigh, so you have 2 pockets of prosciutto-wrapped filling between the skin and the meat. Repeat with the remaining chicken halves.
  4. Preheat the oven to 180°C.
  5. Heat the oil in a large heavy-based pan that will comfortably fit the chicken halves. Lay the stuffed birds in the pan, skin side down, and fry over medium heat for about 8 minutes, until the skin is golden. Transfer to the oven for 15 minutes, or until cooked – pierce the thickest part with a knife; if the juice runs clear, it is done. Remove from the oven, transfer to a tray and cover with a sheet of aluminium foil to keep warm.
  6. Skim off any excess fat from the pan and set over medium heat. Add the stock and bring to the boil, then simmer for 5 minutes, until reduced by half. Add 4 tablespoons of the mascarpone and allow to melt slightly.
  7. Melt the butter in a separate frying pan. Sauté the spinach for 6 minutes, or until wilted, then drain and season with salt and pepper. Divide the spinach between 4 plates and top with the stuffed chicken. Finish with a dollop of mascarpone and a glug of the gravy.
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