Baked Chicken in Mascarpone Rosemary Sauce
Main Dishes • European
Description
Baked chicken in mascarpone rosemary sauce
Ingredients
- Poultry 2 pieces
- Lemon 2 pieces
- Rosemary 3 sprigs
- Mascarpone Cheese Unagrande 5 tablespoons
- Olive Oil 3 tablespoons
- Ground Black Pepper ¼ teaspoon
- Salt ½ teaspoon
Step-by-Step Guide
Step 1
Wash the chickens and dry them with a paper towel.
Step 2
Cut the breastbone of the chickens and make as many cuts as possible on the skin.
Step 3
Finely chop the rosemary leaves — you should have about 2 tablespoons.
Step 4
Mix the mascarpone with the rosemary, a pinch of salt, and pepper.
Step 5
Coat the chickens with the prepared cheese mixture and stuff the cuts, seasoning the inside with salt and pepper.
Step 6
Preheat the oven to 200°C (400°F).
Step 7
Heat olive oil in a large skillet and brown the chickens on both sides, then place them in a baking dish and bake for 15–20 minutes.
Step 8
Juice the lemons.
Step 9
In the skillet where the chickens were browned, add the remaining mascarpone mixture and lemon juice.
Step 10
Simmer on low heat for 3–4 minutes until thickened into a sauce.
Step 11
Drizzle the sauce over the cooked chickens and serve.
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