ESSENTIAL RECIPES- CHICKEN
MASCARPONE- STUFFED CHICKEN BREASTS WITH CAULIFLOWER PURÉE, BURNT BUTTER GREMOLATA & BUTTON MUSHROOMS
By Isla Warton @ islacookscapetown _
Serves: 2
Juicy chicken filled with Galbani Mascarpone, served with silky cauliflower purée, burnt-butter gremolata and mushrooms.
INGREDIENTS
For the chicken:
• 2 chicken breasts
• 120g Galbani Mascarpone
• 1 small garlic clove, very finely grated
• 1 tablespoon finely chopped chives
• olive oil
• salt & pepper to taste
For the mushrooms:
• 250g mushrooms, quartered
• olive oil
• small knob Bonnita butter
• 1 teaspoon fresh thyme leaves
For the cauliflower purée:
• 70ml Parmalat Fresh Cream
• 1 bay leaf
• 1 shallot
• 1 garlic clove
• 350g cauliflower florets
• 15g Bonnita butter
For the burnt butter gremolata:
• 80g Bonnita butter
• zest of ½ a lemon
• 2 tablespoons finely chopped parsley
METHOD
1. Start with your cauliflower purée.
2. Heat the cream with the bay leaf, shallot and garlic clove, then infuse for 10 minutes. 3. Cook the cauliflower in wellsalted water until tender.
4. Drain well, then blend with the butter and the infused cream.
5. Season to taste and keep warm.
6. Butterfly the chicken breasts and gently flatten them between sheets of baking paper. 7. In a bowl, mix the mascarpone with the garlic, herbs and seasoning.
8. Spread the mascarpone mixture evenly over the chicken.
9. Roll tightly and secure with kitchen string, or wrap firmly in baking paper.
10. Heat a pan over medium heat with olive oil.
11. Brown the chicken evenly on all sides until golden brown.
12. Transfer to a low oven( 170 ° C) and cook until just done.
13. Leave to rest well before slicing.
14. While the chicken rests, sauté the mushrooms.
15. Heat the olive oil and butter in a pan, then add the mushrooms and cook until deeply golden.
16. Add thyme, season with salt and pepper, then remove from the heat.
17. For the gremolata, melt the butter and cook until it is nutty and brown.
18. Remove from the heat and stir in the lemon zest and parsley.
19. To serve, spoon the cauliflower purée onto the plates. 20. Arrange the sliced chicken on top, spoon over the mushrooms, and finish with the burnt butter gremolata.
Did you know?
Origin: Mascarpone hails from Italy, while cream cheese was born in the United States. Texture: Mascarpone is silky, smooth and velvety, whereas cream cheese is denser, firmer, and slightly matte. Flavour: Mascarpone is rich, buttery and slightly sweet on the palate, while cream cheese has a tangy, mildly acidic bite. Consistency: Mascarpone is soft and spreadable, almost like thick cream, while cream cheese is firmer and more solid. Calories: Mascarpone is higher in calories than cream cheese because it is made from richer cream. Fat Content: Mascarpone contains 40-50 % fat, while cream cheese contains 21-24 %. Uses: Mascarpone is ideal for creamy desserts, like tiramisu, and sauces, and works beautifully in savoury dishes like stuffed chicken breast. Cream cheese is best for spreads, dips, cheesecakes and bakes. essentialflavours. co. za • Autumn 2026 | 65