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

Instructions

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.

Here is a recipe I like to make often. It’s fast, easy and really tasty! I love Mediterranean flavors and these ones really enhance a good beef meat. I used green olives, but it’s only a matter of taste, you can replace them by black olives if you prefer. Replace capers by sun-dried tomatoes and you have a new Mediterranean meatballs recipe .

Preparation time: 20 mn  Cooking time: 15 mn

Ingredients (for 4 servings)

18 oz (500 g) of ground beef meat
5 tablespoons of stoned green olives
5 oz (140 g) of feta cheese (1 1/2 oz for topping + 3 1/2 for mixture)
4 tablespoons of dried breadcrumbs
7 tablespoons of milk
4 tomatoes
2 eggs
3 tablespoons of olive oil
1 big onion
2 teaspoons of capers
Salt and pepper

Instructions

1/ Soak breadcrumbs in milk in a small bowl.

2/ Peel and chop onion.

3/ Heat 1 tablespoon of olive oil in a pan over medium heat. Add onion and let it melt gently.

4/ In a salad bowl combine meat, eggs and breadcrumbs. Add salt.

5/ When onions are translucent and soft, take them off heat and let them cool down.

6/ Chop olives and feta cheese. Combine with meat mixture.

7/ When onions have cooled down a little, add to mixture along with capers.

8/ Shape into meatballs. (Don’t make them too big, they would be more difficult to keep in one piece. A good size is slightly  bigger than the tomato slice you’re going to add on top )

9/ Preheat oven to 350° F (180° C/Th 6).

10/ Heat in a pan over medium/high heat 2 minutes on each side.

11/ Add 1 tablespoon of olive oil to an ovenproof dish and dispose meatballs.

12/ Rinse and slice tomatoes.

13/ Add a tomato slice on top of each meatball. Top with feta cheese, 1 tablespoon of olive oil, salt and pepper.

14/ Bake in oven for 15 minutes or until feta cheese has a nice golden color.

Serve with gratin dauphinois,  green asparagus, mushroom baked potatoes or spinach soufflés.

This is one of my favorite recipes, so ridiculously simple and always getting a success!
It’s perfect for a dinner with friends (count 1 4lbs chicken for 4 servings) or a Sunday lunch with grandma… Whatever the occasion may be, if you’re going for a smaller chicken, don’t forget to adapt the cooking time

1/ Preheat oven to 450° F (230° C)

2/ Rinse chicken and dry it with a paper towel. Pour some salt & pepper inside.

3/ Clean lemon and make it holes with a fork so the juice comes out while cooking.

4/ Insert the lemon and some thyme in the chicken. If your chicken is too small, cut the lemon in 4 pieces and insert the quarters inside it.

5/ Pour 1 tablespoon of olive oil on a roasting pan. Place chicken on it.

6/ Add 3 tbs of olive oil, thyme, salt and pepper on the chicken.

7/ Bake chicken for around 1 hour, turning it every 20 minutes and basting often with the juice.