Chicken with Mascarpone; 4 March 2008

Chicken with Mascarpone and Ham

Ingredients

4 free range chicken breasts

2 slices of blacky ham

200g mushrooms

1 lemon

1 clove of garlic

150g of mascarpone

tomato

salt and pepper

50g butter

Instructions

Preheat oven to 220c

Rub butter on the inside of a tin

Chop mushrooms

Fry the clove of garlic in the one tablespoon of oil and 20g of butter until it turns hazel

Turn off heat and throw out the garlic clove

Add the mushrooms and the juice of the lemon and cook at a high heat for 4 to 6 minutes season and cook for another 1 minute or so until all juices have reduced. Leave the mushrooms to one side

Take the breasts of chicken and open up with a knife sideways. Put clingfilm on chicken and pound out with a mallet or rolling pin. Season the chicken.

Place half a slice of blacky ham on the breast, divide the mascarpone onto the ham, put mushrooms on the mascarpone.

fold the chicken tightly and tie with cooking string

Brush on some olive oil and butter on the chicken and put in the oven covered with tin foil for 25 minutes. Heat the grill. Cut the tomato into slices and place 2 onto each chicken breast. Brown the chicken breasts under the grill

Serve with tagliatelle and a cream sauce

Cream sauce

Simply saute half an onion and a chopped clove of garlic in 2 tablespoons of olive oil until soft

Add 250ml of cream and reduce to half, add 25g of butter and cook gently until the consistency of custard. Put the sauce through an sieve, add sauce to the pan heat slowly and season with salt and pepper.