SMF Kitchen
@smfchicken
00:20
Prep
00:20
Cook
00:40
Total Time
Ingredients & Directions
Directions
Mascarpone Stuffed Chicken
2
Springer Mountain Farms Boneless Skinless Breasts, butterflied and pounded
1/4 cup
Mascarpone
1 tablespoon
Parsley
Salt and pepper, to taste
6 slices
Prosciutto
2 teaspoons
Garlic
1/4 cup
White wine
2 tablespoons
Butter
2 tablespoons
Heavy cream
8 oz
Arugula
- 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" thick.
- Combine mascarpone and parsley together in a small bowl.
- Season each side of the chicken with salt and pepper.
- Spread mascarpone onto one side of the chicken and then close chicken.
- 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.
- Sear the chicken in a cast iron pan over medium heat until prosciutto crisps, and the chicken is cooked to an internal temperature of 165°F.
- Remove the chicken from the pan to rest, add garlic and sauté.
- 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.
- Slice the chicken into three pieces and serve with the creamed arugula.
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Mascarpone Stuffed Chicken
SMF Kitchen
@smfchicken
Yield: 2
00:20
Prep
00:20
Cook
00:40 Total Time
Ingredients
Directions
Mascarpone Stuffed Chicken
2
Springer Mountain Farms Boneless Skinless Breasts, butterflied and pounded
1/4 cup
Mascarpone
1 tablespoon
Parsley
Salt and pepper, to taste
6 slices
Prosciutto
2 teaspoons
Garlic
1/4 cup
White wine
2 tablespoons
Butter
2 tablespoons
Heavy cream
8 oz
Arugula
- 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" thick.
- Combine mascarpone and parsley together in a small bowl.
- Season each side of the chicken with salt and pepper.
- Spread mascarpone onto one side of the chicken and then close chicken.
- 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.
- Sear the chicken in a cast iron pan over medium heat until prosciutto crisps, and the chicken is cooked to an internal temperature of 165°F.
- Remove the chicken from the pan to rest, add garlic and sauté.
- 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.
- Slice the chicken into three pieces and serve with the creamed arugula.
