Chicken With Fresh Herb Mascarpone |
|
 |
Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
A recipe from an Australian Chef (New Zealand born though) Huey (Iian Hewitson). Times are estimated. Ingredients:
4 leeks (cleaned and finely sliced) |
3/4 cup chicken stock (you may need more) |
salt (freshly ground to taste) |
pepper (freshly ground to taste) |
250 g mascarpone cheese |
1/2 cup herbs (freshly chopped, eg chives, mint and parsley) |
4 chicken breasts (skin on and on the bone) |
2 tablespoons butter (melted) |
Directions:
1. Preheat oven to 160C (fan forced) 180C (conventional).
2. Place leeks into the base of a large oven dish and add stock and seasonings and set aside.
3. Mix together mascarpone and herbs.
4. Lift up the skin of chicken and put a layer of herbed cheese underneath and then pull the skin back and smooth down.
5. Place them on top of leeks and brush with melted butter.
6. Cook in the oven for about 30 to 40 minutes, adding more stock if required (check after first 20 minutes and every ten there after).
|
|