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Chicken with fresh herb mascarpone


  • Preheat oven to 160°-180°C fan forced (180°-200°C normal). 
  • Place the leeks in the base of a large oven dish. Add ¾ cup stock and seasonings, and set aside.
  • Combine the mascarpone and herbs.
  • Then lift up the skin of the chicken and put a layer of the herbed cheese underneath. Smooth down the skin and place the chicken on top of the leeks.
  • Brush the chicken with melted butter, season and cook in the oven for about 30 mins, adding more stock if needed.
  • Serve with a simple green salad on the side.


  • 4 leeks, cleaned, washed & sliced
  • ¾+ cup chicken stock
  • sea salt & freshly ground pepper
  • 250 gm mascarpone cheese
  • ½ cup chopped fresh herbs (eg. chives, mint & parsley)
  • 4 chicken breasts, skin on
  • melted butter

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm