Ingredients:

  • 8 oz (225g) Mascarpone cheese, softened
  • 1/2 cup (50g) Grated Parmesan cheese
  • 1/4 cup (10g) Fresh basil, finely chopped
  • 2 cloves (6g) Garlic, minced
  • 1 tsp (6g) Kosher salt
  • 1/2 tsp (1g) Cracked black pepper
  • 4 (6 oz / 170g) Boneless skinless chicken breasts
  • 2 tbsp (30ml) Extra virgin olive oil
  • 1 tsp (2g) Smoked paprika
  • 1 tsp (6g) Kosher salt
  • 1/2 tsp (1g) Black pepper

Instructions:

  1. In a small bowl, combine the softened mascarpone, Parmesan, minced garlic, and chopped basil. Stir until the mixture is velvety and the herbs are evenly distributed.
  2. Pat the chicken breasts dry with paper towels. Using a sharp knife, slice a pocket into the thickest part of each breast, being careful not to cut all the way through.
  3. Season the outside of the chicken breasts with smoked paprika, salt, and pepper.
  4. Spoon a generous amount of the herby mascarpone into each pocket, pressing it in firmly. Seal the opening with 2-3 toothpicks to lock in the cheese.
  5. Preheat your oven to 400°F (200°C). Heat olive oil in a cast iron skillet over medium-high heat until it shimmers.
  6. Place chicken in the pan and sear for 3-5 minutes per side until a deep mahogany crust forms.
  7. Transfer the skillet directly into the oven and bake for 12-15 minutes. Use a meat thermometer to confirm the internal temperature reaches 165°F (74°C).
  8. Remove from oven and let the chicken rest for 5 minutes before serving to allow juices to redistribute.