Chicken breasts stuffed with mascarpone
Instructions
Clean the mushrooms and cut them into small pieces, spray them with the lemon juice because they blacken.
In a small frying pan, melt the butter and let Cook the peeled whole garlic clove and then take it out, add a tablespoon of chopped parsley and mushrooms.
Cook lively focus for 5 minutes.
Add salt, pepper and 2 minutes later withdrawn from the fire.
Divide in half the chicken breasts, remove the ossicles, open each half to portfolio, assottigliateli with meat tenderizer, add salt and pepper.
Above each portfolio place a slice of ham, spalmatela with a little mascarpone cheese and put a spoonful of mushrooms.
Close and fasten with a toothpick.
Cropped from the Middle four slices of tomato, a adagiatene on each portfolio and dowse with a butter and a pinch of salt.
Grease a baking sheet, settle the chicken breasts, cover with a sheet of aluminum foil and bake in preheated oven at 210 degrees for a quarter of an hour.
Remove the foil and let Brown under the grill.
The accompanying wine: Dolcetto d'Asti DOC, Rosso Piceno DOC, DOC Donnici.
Ingredients and dosing for 4 persons
- 2 chicken breasts
- 100 g of mascarpone
- 2 slices of ham
- 250 g of fresh mushrooms
- 1 tomato
- 40 g of butter
- 1 lemon
- 1 clove of garlic
- 1 tablespoon of chopped parsley
- Salt
- Pepper