Ingredients

4 chicken breasts, skin on

handful chervil, finely chopped

handful parsley, finely chopped

handful coriander, finely chopped

250g mascarpone

25g melted butter

3 leeks, sliced

25g butter

Method

Mix the herbs with the mascarpone and season well.

Lift the skin gently from the chicken breasts and spread the mixture on each breast.

Place the stuffed chicken in an ovenproof dish and brush with the melted butter.

Put into a preheated oven at 190 degrees for 35-40 minutes until the chicken is crispy brown.

Meanwhile, saute the leeks in butter.

Serve the stuffed chicken on a bed of leeks.

Cooks Comments and Tips

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