Barbecue!!!! Chicken Stuffed with Herby Mascapone in Madiera Jus

Recently I spent a weekend in Southend (coastal town in Essex) with my girlfriend and it was a beautiful sunny weekend.

The night before we went to Southend I attended a TV show and sat in the audience TV. More details on that on a future blog!

Anyway… Southend – has a very long pier. We arrived on Saturday and just relaxed in the garden for most of the afternoon – chatting and having a beverage or two of the alcoholic kind. This was fantastic. Our flat doesn’t have a garden so it was enjoyable to experience a nice garden where you can sit and relax and have a barbecue.

That evening we tried to have a barbecue but it didn’t work. It was duff and didn’t really get going. We were both pretty gutted as that was the main reason why we went. We had to fry the burgers and steak instead – Tasted good but could have been epic on the barbecue.

When it started to become evening, we watched Casino (great film) on a massive TV screen.

The next day we walked along the pier (not a lot to do on it but it is a very pleasant walk), had some doughnuts (you have to do in a coastal town) bought some new barbecues and tried to have another barbecue.

This time was success – a successful barbecue with sausages and burgers – Delicious!

Fantastic barbecue, good weather and to top it off Murray won Wimbledon.

Right – Food. Delicious dish. I have done this dish before but it lacked flavour and moisture. This time it had it. It was awesome!

food 016 (Custom)

Serves: 2
Prep Time: 15 minutes
Cooking Time: 30 minutes


2 chicken breasts
4 slices prosciutto
10 new potatoes – halved
12 chantilly carrots (depending on size) – peeled and ends chopped off
6-8 Asparagus tips
3 tbsp mascarpone
1 garlic clove, crushed
1 tbsp finely chopped rosemary
Handful of seaseme seeds
Flavoured olive oil (or normal olive oil)
2 tbsp madeira
250ml chicken stock
Knob of butter
1 shallot, finely diced
Few sprigs of thyme
Few sprigs of rosemary
Salt and pepper


Heat oven to 200C/fan 180C/gas 6.
Par boil new potatoes and carrots
Add 2 tbsp olive oil to a roasting tin and put in the oven.
Sprinkle with sea salt
Mix the mascarpone with 1 tbsp rosemary, garlic and seasoning.
Place the chicken breasts on a board
Slit the side of chickens to create a pocket.
Put a spoonful of the herby mascarpone in each pocket of chicken breast.
Wrap 2 slices of prosciutto around each.
Add the potatoes and carrots to the roasting tray
Sprinkle with sea salt.
Cook in the oven for 30 minutes.
Add olive oil to a frying pan and heat the pan
Brown the chicken on both sides.
Transfer to a different roasting tin
Cook in the oven for 15-20 mins until just cooked.
Par boil the asparagus
Heat olive oil in a pan
Add the asparagus and seaseme seeds and fry for a couple of minutes.
Heat a knob of butter in the chicken frying pan.
Add the shallots and sweat for a few minutes.
Add the rosemary and thyme.
Add the Madeira and reduce by three quarters.
Add the stock and reduce by half.
Sieve the jus to remove the shallot and herbs.




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s