Here’s the thing about rolled or stuffed chicken: I generally don’t like it. It’s either too heavy (the ratio of cheese or filling to chicken is off) or the chicken dries out. Either way, I’m more likely to add a beautiful sauce or side dish to my chicken than to stuff it.
This chicken might be the only exception. By stuffing the chicken with mascarpone, I can pretty much guarantee that once the cheese melts, the chicken will be left with a beautiful sauce (flavored by the additional ingredients in the filling — pancetta and scallions!) and that the chicken will be moist throughout.
I realize this is all very confusing without pictures, so let’s take look.
Directions
Preheat an oven to 375 F. Using a meat tenderizer, pound out three chicken breasts until they’re roughly 1/4″ thick.
In a small bowl, combine one 8 oz. container of mascarpone cheese with a few thinly sliced scallions (I used three or four) and some crispy pancetta.
Divide the filling into thirds, then evenly distribute between the chicken breasts. Place filling in a straight line down the middle of each chicken breast, then roll the chicken over on itself until it is fully sealed. Secure with toothpicks and repeat until each chicken breast is stuffed. Season each chicken breast with salt and pepper.
Heat the reserved pancetta fat over medium-high heat, then carefully add chicken to the pan. Cook for 3-4 minutes on each side, then transfer to a preheated oven and cook for an additional 10-12 minutes.
This is where the magic happens. The mascarpone filling melts almost entirely, leaving the chicken flavored on both the inside and outside.
When you pull the chicken out of the oven, let it sit for a few minutes to cool slightly (this will make it easier to cut and allow the juices to redistribute). I also like to take this opportunity to spoon the mascarpone cheese sauce over each piece of chicken. Couldn’t hurt, right?
Serve sliced chicken with roasted asparagus, couscous, and my favorite personal touch, bruschetta (recipe below)! The flavors just work.
And yes, it is totally acceptable to drink the sauce by the spoonful.
Bruschetta Chicken with Mascarpone, Pancetta, and Scallions
Yields: 6 servings
Time: 10 min prep, 20 min cooking
Ingredients
- 1.5 lbs plum tomatoes, seeded and diced
- 1-2 cloves of garlic, minced
- 1 tablespoon balsamic vinegar
- 2 tablespoons extra virgin olive oil
- Small handful of fresh basil, chopped (about 1/4 cup of leaves)
- Kosher salt
- Freshly ground black pepper
- 3 chicken breasts, pounded into 1/4″ thickness
- 4 oz pancetta, diced
- 8 oz mascarpone cheese
- 3-4 scallions, thinly sliced
- Kosher salt
- Freshly ground black pepper
Instructions
- For the bruschetta: Combine tomatoes, garlic, balsamic, olive oil, and basil in a large bowl. Season generously with salt and pepper (probably 1 tablespoon of salt and 1/4 tablespoon of pepper, but adjust accordingly). Let sit in a refrigerator for at least two hours, or until ready to serve.
- For the chicken: Preheat an oven to 375 F. Using a meat tenderizer, pound the chicken breasts until they’re roughly 1/4″ thick.
- Heat a sauté pan over medium-high heat. Add pancetta and cook until crisp. Remove pancetta with a slotted spoon and place on paper towels to drain. Reserve pancetta drippings.
- In a small bowl, combine mascarpone, thinly sliced scallions, and cooled pancetta. Divide filling into three equal portions. Place filling in a straight line down the middle of each chicken breast, then roll the chicken over on itself until it is fully sealed. Secure with toothpicks and repeat until each chicken breast is stuffed. Season chicken breasts generously with salt and pepper.
- Heat the reserved pancetta fat (and a little olive oil if the pancetta didn’t render enough fat) over medium-high heat. Cook the chicken for 3-4 minutes per side, then transfer to an oven and cook an additional 10-12 minutes, or until chicken is fully cooked through.
- Remove the chicken from the oven and let cool slightly. At this point, feel free to spoon the melted cheese sauce (more like a broth) over the chicken.
- Slice and serve with fresh bruschetta and your favorite sides.
