Pan-Roasted Chicken Breasts with Mascarpone

• Eight 5- to 6-ounce boneless chicken breast halves with skin, preferably with wings attached
• 8 thin slices of prosciutto (about 1 1/2 ounces)
• 1/2 cup plus 2 tablespoons mascarpone cheese (about 5 ounces)
• 1 tablespoon finely chopped fresh thyme
• 1 teaspoon finely grated lemon zest
• Salt and freshly ground pepper
• 2 tablespoons olive oil
• 1/3 cup fresh lemon juice

1. Gently run your fingers under the skin of each breast to form a small pocket.
2. Fold the prosciutto slices and slip 1 under the skin of each breast.
3. In a small bowl, combine 1/2 cup of the mascarpone with the thyme, lemon zest, 1/4 teaspoon of salt and a pinch of pepper.
4. Carefully stuff 1 tablespoon of the mascarpone mixture into each chicken breast pocket, pressing lightly to form an even layer.
5. Preheat the oven to 450.
6. Heat 1 tablespoon of the oil in each of 2 large nonreactive ovenproof skillets until almost smoking.
7. Season the chicken with salt and pepper and add 4 breasts to each skillet, skin side down.
8. Cook over high heat until golden brown, about 3 minutes.
9. Turn the breasts and cook for 2 more minutes, or until just cooked through.
10. Transfer the chicken to a platter; keep warm.
11. Set each skillet over moderate heat.
12. Add half of the lemon juice to each skillet and bring to a boil, scraping up the browned bits.
13. Combine all the pan juices in 1 of the skillets.
14. Add the remaining 2 tablespoons of mascarpone and simmer, stirring, until thickened and smooth, about 1 minute.
15. Season with salt and pepper, pour the sauce over the chicken and serve.

thin, mascarpone cheese, thyme, lemon zest, salt, olive oil, lemon juice

Taken from www.foodandwine.com/recipes/pan-roasted-chicken-breasts-with-mascarpone (may not work)