Mascarpone Stuffed Chicken

Directions

1. 1
   Preheat oven to 200C/400°F.
2. 2
   Mix the mascarpone with the rosemary, garlic, salt and pepper.
3. 3
   Place the chicken breasts on a board and lift the skin, but don't detach it.
4. 4
   Put a spoonful of the mascarpone mix under the skin of each breast.
5. 5
   Wrap 2 slices of prosciutto around each one as neatly and tightly as you can, to keep the filling enclosed.
6. 6
   Heat a non-stick fry pan, add the olive oil and quickly brown the chicken on both sides.
7. 7
   Transfer to a roasting tin, then finish off in the oven for 15-20 minutes until just cooked through.
8. 8
   Add the lemon juice to the roasting tin and stir over the heat, scraping off any crispy bits.
9. 9
   Spoon the juices over the chicken and serve.