Name: Pollo Ripieno con Mascarpone (Pan-Fried Chicken with Mascarpone)
Yield: Serves 2
Cuisine: Italian
Ingredients: 1 × 1.2-1.5 kg (2.½ – 3 lb) free-range or corn-fed chicken, boned; 4 tablespoons mascarpone cheese; sea salt and freshly ground black pepper; 1 tablespoon olive oil; 2 tablespoons very finely chopped fresh rosemary leaves; juice of 1.½ lemons

Preparation info

Serves
2

Difficulty
Easy

Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

About

Ingredients

1 × 1.2-1.5 kg (2.½ – 3 lb) free-range or corn-fed chicken, boned
2

Method

Preheat the oven to 230°C/450°F/Gas 8.

Prepare the chicken as in the previous recipe, making pockets for the stuffing.

Mix the rosemary with the mascarpone, season with salt and pepper, and place a large tablespoonful of this mixture in each pocket in the chicken. Seaso

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Ingredients

Method

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