Chicken Stuffed With Herby Mascarpone Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir together onion, celery, bread, pepper, parsley, sage, rosemary, thyme, and celery salt in a large bowl; pour melted butter over bread mixture and stir to combine.
• Spoon stuffing into the cavities of chicken; place chicken into a roasting pan. Sprinkle chicken with savory; cover with a lid or foil.
• Bake in the preheated oven for 1 hour. Remove cover; increase oven temperature to 425 degrees F (220 degrees C). Roast until browned and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 15 minutes.

Steps:

• Heat oven to 400°F Mix the mascarpone with the rosemary, garlic and seasoning.
• Place the chicken breasts on a board and cut a pocket in for the stuffing. Put a spoonful of the mascarpone mix in the pocket of each breast.
• Wrap 2 slices of prosciutto around each, as neatly and tightly as you can, to keep the filling enclosed.
• 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.
• 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.

Steps:

• Heat the oven to 200°C/fan 180°C/gas 6.
• Mix the mascarpone with the rosemary. garlic and seasoning. Place the chicken on a board and lift,but do not detach the skin.Put a spoonful of the mascarpone mix under the skin of each breast. Wrap two slices of prosciutto around each,as neatly and tightly as you can, to keep the filling enclosed.
• Heat a non-stick frying pan, add the oil and quickly brown the chicken on both sides. Transfer to a roasting tin and finish off in the oven for 15-20 minutes until just cooked through. 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 a selection of seasonal veggies.

Steps:

• Mix chicken, soup, and sour cream.
• Spread into 9x13 baking dish (sprayed with Pam).
• Top with stuffing mix.
• Melt margarine and mix with chicken broth.
• Drizzle over top of casserole.
• Bake at 350 for 45-60 minutes.