Mascarpone Stuffed Chicken Breasts

Preparation:

Preparation: Clean the mushrooms, cut them into small pieces, sprinkle them with lemon juice to prevent them from turning black. In a small pan, let the butter melt, let the whole peeled garlic clove brown and then remove it, add a spoonful of minced parsley and the mushrooms. Cook them over high heat for 5 minutes. Add salt and pepper and after 2 minutes remove from the heat. Cut the chicken breasts in half, remove the bones, open each half like a wallet, thin them with a meat tenderizer, salt and pepper. Place a slice of cooked ham on top of each wallet, spread it with a little mascarpone and put a spoonful of mushrooms on top. Close and secure with a toothpick. Cut four slices from the central part of the tomato, place one on each wallet and sprinkle it with a knob of butter and a pinch of salt. Butter a baking tray, arrange the chicken breasts, cover them with a sheet of aluminum paper and cook in a preheated oven at 210 degrees for fifteen minutes. Remove the foil and brown them under the grill. Accompanying wines: Dolcetto D'Asti DOC, Rosso Piceno DOC, Donnici DOC.