Mascarpone Stuffed Chicken Breasts

June 22, 2008

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A few months back I posted a recipe for Mascarpone and Herb Stuffed Roast Chicken. At the time I said I would try using butter in place of the mascarpone and see how it measured up…so I did. And while it was a moist, flavorful bird, it wasn’t anything near as scrumptious as the version with the mascarpone. Good to know it’s worth picking up that extra ingredient on occasion!

Not too long after that, I was planning to make split chicken breasts…spied a container of mascarpone in the fridge…and decided to use the herb-and-cheese mixture under the skin. I browned the breasts in a skillet on the stove, then finished it off in the oven. Another delicious result!

Filed Under: Mains, Recipe, Savory

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