The herb mix used in this stuffed chicken breasts recipe is commonly used in French cuisine, we call it ‘fines herbes‘. It’s a mix of chives, chervil, parsley and tarragon… Perfect with fish and white meats.
I cook herbed mascarpone stuffed chicken quite often because it’s really easy and quickly made. Fines herbes are really tasty and trust me the herbs and wine sauce is to die for with mashed potatoes .
Preparation time: 10 mn Cooking time: 20 mn
Ingredients (for 4 servings)
4 boneless, skinless chicken breasts
9 oz (250 g) of Mascarpone cheese
4/5 cup (20 cl) of dry white wine
2 tablespoons of butter
1 handful of chives
1 handful of parsley
1 handful of chervil
1 handful of tarragon
Salt & pepper
1/ Preheat oven to 350° F (180° C/Th 6).
2/ Rinse and chop chives, chervil, parsley and tarragon.
3/ In a bowl, combine mascarpone cheese with herbs. Season generously with salt and pepper.
4/ Open chicken breasts by entering a knife in the center. Slice to both sides being careful not to break it.
5/ Stuff them with the herbed mascarpone. (If there are thiner parts of the chicken breasts you can’t stuff, top the stuffed chicken breast with a layer of herbed mascarpone and finish with a layer of chicken.)
6/ Dispose chicken breasts in an ovenproof dish. Pour white wine over them and top each chicken breast with a piece of butter. Top with salt and pepper.
7/ Bake in oven for 25 minutes.
Serve right away with boiled potatoes, rice or broccoli. Perfect with mashed potatoes.