Preparation and cooking time: 40 minutes
Ingredients:
- 6 chicken fillets (or thigh and drumstick on the bone)
- 85ml mascarpone cheese
- 3T olive oil
- Freshly ground pepper
- Salt
- 500g cherry tomatoes
For the herb sauce:
- 3T olive oil
- 2 garlic cloves
- 4 anchovy fillets, canned
- 2T capers
- 1T mustard
- Handful of tarragon
- Handful of basil
- 2T lemon juice
- Freshly ground pepper
- Salt
Directions:
Finely chop all the ingredients for the herb sauce. Season to taste with the pepper and salt.
Cut the chicken with a sharp knife so that an envelope is created. Mix 60g of the herb sauce with the mascarpone and spoon 1 tablespoon of the mixture into each chicken fillet. Close the opening and secure with kitchen string or a cocktail toothpick.
Brush the chicken fillets with oil and season with pepper and salt. Heat the grill pan and grease with olive oil. Place the fillets next to one another in the pan. Grill for 5 minutes at a high temperature. Lower the temperature and grill for another 10 minutes, covered. Carefully move them with a spatula so that all parts brown nicely. Turn the fillets over and grill the other side for 10 minutes until golden brown.
Add the cherry tomatoes 5 minutes before the end. If necessary, grill the chicken fillets for another 3 minutes on both sides until they are cooked through.
Serve with cherry tomatoes.
Serves 6
From Le Creuset’s ‘Grill & Plancha’ recipe book. Recommended: Le Creuset Square Grill (R900). Available in Le Creuset boutique stores nationwide and via lecreuset.co.za.
