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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