Ingredients for Pan Fried Chicken With Mascarpone
- Boneless Chicken Breasts
- Rosemary
- Mascarpone Cheese
- Sea Salt
- Fresh Ground Pepper
- Olive Oil
- Lemons, Juice Of
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How to Make Pan Fried Chicken With Mascarpone
- Preheat oven to 450°F (232°C).
- Carefully loosen the skin on each chicken breast to create a pocket.
- In a small bowl, combine the chopped rosemary, mascarpone cheese, salt, and pepper.
- Divide the mascarpone mixture evenly, placing half into each chicken breast pocket.
- Season the outside of each chicken breast with salt and pepper.
- Heat olive oil in a large oven-safe skillet over medium-high heat.
- Sear the chicken breasts for 2-3 minutes per side, until golden brown.
- Transfer the skillet to the preheated oven and roast for 12-15 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Remove the skillet from the oven and place it over medium heat.
- Add the fresh lemon juice to the skillet, stirring to combine with any leaked mascarpone and chicken juices.
- Turn the chicken breasts to coat them in the sauce.
- Serve the chicken immediately, spooning the pan sauce over the top. (Optional) Serve over wilted garlic spinach.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
4g
Fat
24g
Carbs
1g
