• 250 g (8 oz) mascarpone cheese
  • 1 handful of chervil, finely chopped
  • ½ bunch of parsley, finely chopped
  • 2 tablespoons chopped mint leaves
  • 4 boneless chicken breasts, skin on
  • 200 ml (7 fl oz) white wine
  • 25 g (1 oz) butter
  • salt and pepper

Mix together the mascarpone and herbs in a bowl and season well with salt and pepper.

Lift the skin away from each chicken breast and spread a quarter of the mascarpone mixture on each breast. Replace the skin and smooth carefully over the mascarpone mixture. Season to taste with salt and pepper.

Place the chicken in a baking dish and pour the wine around it. Dot the butter over the chicken.

Roast in a preheated oven, 180°C (350°F), Gas Mark 4, for 20 minutes until the chicken is golden and crisp. Remove from the oven and serve with garlic bread.

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