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Pan-Fried Chicken and Mascarpone

Posted by Solitary Dancer on February 28, 2007

Pan-Fried Chicken and Mascarpone

I was told that this recipe came from the River Cafe in London.


2 boneless chicken breasts, skin-on
2 tablespoons rosemary, finely chopped
4 tablespoons Mascarpone cheese
sea salt
fresh ground pepper
1 tablespoon olive oil
2 lemons, juice of


1. Pre-heat your oven to 450f.

2. Loosen the skin to make a pocket on each breast.

3. Mix the fresh rosemary with the Mascarpone and season with salt and a good amount of pepper (if you like it!).

4. Place 1/2 of the Mascarpone in each pocket of the chicken. Season each breast with salt and pepper.

5. Heat the oil over hot heat, in a large oven proof frying pan. Brown the chicken quickly on both sides.

6. Put the frying pan into the hot oven and roast for about 15 minutes or until cooked through. (Depends on the size of the chicken, but you should test it for doneness).

7. Remove the pan from the oven and over a medium flame, add the lemon juice. It will combine with any Mascarpone that leaked out, and the chicken juices.

8. Turn the chicken to coat with the sauce and serve.

9. I like this over wilted garlic spinach, which picks up the juices nicely!


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