Chicken breast with mascarpone cheese and rosemary
2 servings
40 minutes
Chicken breast with mascarpone cheese and rosemary is an exquisite dish of Italian cuisine that combines the tenderness of chicken meat with the rich creamy flavor of mascarpone and the aromatic freshness of rosemary. This recipe originates from traditional Italian gastronomy, where simple yet rich flavor combinations are valued. The baked breast stuffed with mascarpone becomes soft and juicy, while rosemary adds a subtle pine aroma that unfolds during cooking. Serving it with a light lemon sauce gives the dish a refreshing tang that balances the creamy texture of the cheese. This dish is perfect for a cozy family dinner or a festive gathering, impressing with its elegance and harmonious taste.
1
Preheat the oven to 200 degrees.
2
Wash and dry the breast, and make as many cuts as possible with a very sharp knife, but not all the way through.
3
Mix mascarpone with chopped rosemary, a pinch of salt, pepper, and marjoram.
- Mascarpone cheese: 4 tablespoons
- Rosemary: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Marjoram: 0.5 teaspoon
4
Salt and pepper the inside of the breast, turn it over, and stuff it with the cheese mixture through the cuts. We will need the remaining cheese as well.
- Salt: to taste
- Ground black pepper: to taste
- Mascarpone cheese: 4 tablespoons
5
Heat 2 tablespoons of oil in a pan and quickly fry the breasts on both sides, then place them on a greased baking sheet and bake in the oven for about 20 minutes.
- Olive oil: 3 tablespoons
- Chicken breast fillet: 2 pieces
6
In the pan where the chicken breasts were fried, add the remaining mascarpone, squeeze in the juice of one lemon, and cook the sauce over low heat, constantly whisking it.
- Mascarpone cheese: 4 tablespoons
- Lemon: 1 piece
7
Remove the breasts from the oven and drizzle with sauce before serving.