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.
See more chicken recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.