Herbed stuffed chicken breasts

Serves: 4

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Total Time: 45

Prep Time: 20

Cook Time: 25

• 4 large chicken breast fillets, with the skin left on
• 4  garlic cloves, crushed
• 4 tablespoon(s) dried breadcrumbs
• Finely grated zest and juice of 1 unwaxed lemon
• 4 tablespoon(s) mascarpone cheese
• 2 tablespoon(s) finely chopped roasted red peppers
• 4-6tbsp finely chopped mixed fresh tarragon and parsley
• 4 tablespoon(s) extra virgin olive oil, plus extra, for drizzling
• 1  lemon, finely sliced
• Chopped mixed fresh herbs, to garnish

Method

1. Preheat the oven to 180°C/ 160°C fan/Gas 4. Using a small sharp knife, cut a slit down the side of each chicken breast to create a deep pocket.
2. In a bowl, mix together the garlic, breadcrumbs, lemon zest and juice, mascarpone, chopped peppers and chopped herbs. Season well and divide this mixture evenly among the four chicken pockets. Fasten and close the pockets with wooden cocktail sticks. (The chicken parcels can be assembled up to this point the day before. Just cover them and chill in the fridge until ready to cook).
3. Heat the olive oil in a large non-stick frying pan until very hot. Add the chicken parcels, skin side-down, and fry for 5 minutes. Turn over and fry
4. on the other side for a further 2 minutes. Transfer to a non-stick baking sheet, skin side-up, and scatter over the lemon slices. Place in the preheated oven and cook for 10-15 minutes, or until the chicken is cooked through.
5. Remove from the oven and transfer to a serving platter. Drizzle over a little olive oil and scatter over the lemon slices and chopped herbs.

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