Pan Fried Chicken With Mascarpone ( Pollo Ripieno Con Mascarpone ) Recipe
Servings: 2
Ingredients
- 1 x 1.21.5 kg free range or possibly corn fed chicken boned (qv)
- 2 Tbsp. very finely minced fresh rosemary leaves
- 4 Tbsp. mascarpone cheese
- Â Â sea salt and freshly grnd black pepper
- 1 Tbsp. extra virgin olive oil
- 1 x juice of 1 1/2 lemons
Directions
- Preheat the oven to 230C/450F/Gas 8
- Wipe the chicken halves thoroughly.
- Loosen the side from the meat making two pockets one at the breast end and one at the leg end.
- Mix the rosemary with the mascarpone season with salt and pepper and place a large tablespoonful of this mix in each pocket in the chicken.
- Season the chicken with salt and pepper.
- Heat the oil in a large ovenproof frying pan.
- Brown the chicken pcs quickly on both sides put into the preheated oven and roast for about 15 min.
- Test for doneness by pulling a leg away from the body if the juices run pink cook a little longer.
- Remove the pan from the oven and over a medium heat add in the lemon juice.
- It will immediately combine with the mascarpone and chicken juices.
- Turn the chicken to coat it with the sauce and serve.
- Serves 2
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 10g | |
| Recipe makes 2 servings | |
| Calories 71 | |
| Calories from Fat 64 | 90% |
| Total Fat 7.25g | 9% |
| Saturated Fat 1.18g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 32mg | 1% |
| Total Carbs 2.11g | 1% |
| Dietary Fiber 1.4g | 5% |
| Sugars 0.0g | 0% |
| Protein 0.16g | 0% |
