Mascarpone Stuffed Chicken



¼ cup Mascarpone

1 T, Parsley

Salt, to season

Black Pepper, to season

2 Chicken breasts, butterflied + pounded

6 slices, Proscuitto

2 tsp, Garlic

¼ cup, White wine

2 T, Butter

2 T, Heavy cream

8 oz, Arugula


  1. Butterfly the chicken by slicing down the breast from the side and opening it like a book. Place the chicken between plastic wrap, and then pound with a meat mallet or the back of a pan until a bit over 1/4 inch thick.

  2. Combine mascarpone and parsley together in a small bowl.

  3. Season each side of the chicken with salt and pepper. Spread mascarpone onto one side of the chicken and then close chicken.

  4. Lay 3 prosciutto slices on a cutting board and overlapping each piece to create one large piece of prosciutto. Place the chicken towards the top half of the prosciutto and gently roll the prosciutto around the chicken to wrap.

  5. Sear the chicken in a cast iron pan over medium heat until prosciutto crisps, and the chicken is cooked to an internal temperature of 165F.

  6. Remove the chicken from the pan to rest, add garlic and saute.

  7. Deglaze the pan with white wine and reduce by half. Turn the heat off, add the heavy cream and butter. The residual heat will gently heat these ingredients. Add arugula at the last minute to coat in the garlic cream sauce.

  8. Slice the chicken into three pieces and serve with the creamed arugula.

Fraser Reade