Chicken with pancetta & mascarpone recipe

73 ratings Rate
  • Serves 4
  • 10 mins to prepare and 20 mins to cook, 10 mins to cool
  • 374 calories / serving
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Preheat the oven to Gas Mark 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.

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, with no pink showing. Wrap in foil and let rest for 5 minutes.

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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  • Ingredients

  • 125g (4oz) mascarpone
  • 1 clove garlic, crushed
  • 2tbsp fresh parsley, chopped
  • 1tbsp fresh thyme, chopped
  • 100g pack Tesco Finest pancetta
  • 4 corn-fed chicken breasts
  • 1tsp olive oil
  • splash of fruity white wine
  • new potatoes, to serve
  • fine green beans, to serve
  • Energy 1560kj 374kcal 19%
  • Fat 23g 33%
  • Saturates 13g 66%
  • Sugars 2g 2%
  • Salt 1g 17%

of the reference intake
Carbohydrate 1.6g Protein 37.9g Fibre 0.5g


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