3 free-range or corn-fed chickens, approximately 1.2 kg (2.1/2 lb) each in weight, boned and cut in half or 6 chicken breasts with the short part of the wing joint and skin left on and the thigh boned out and skin on
2 tablespoons very finely chopped rosemary leaves
12 tablespoons mascarpone cheese
Maldon salt and freshly ground black pepper
6 large slices prosciutto San Daniele
4 tablespoons olive oil
2 lemons
For six
Preheat the oven to 230°C/450°F/Gas 8.
To bone the chicken, place the chicken, breast side up, on a board. With a sharp boning knife, cut along the breast bone, then guide the knife, cutting between breast and carcass on one side, down to the leg joint. You have to cut the wishbone in half to divide the breast at its centre. Crack the leg bone at the joint away from the carcass so that it lies flat on the board. With the knife, carefully cut around the joint, separating the whole on one side from its carcass. Repeat this with the other side.
Snip the wing tips from the wings, leaving the bone in the short part of the wing. To remove the bones from the legs, flatten out your chicken half skin down. Using the leg bones as a guide, cut as close to them on either side as possible, and then insert the tip of the knife and prise up one bone, cutting as you do so. It is always difficult near the joint between thigh and drumstick, but you must try not to cut the skin which ultimately will hold your stuffing. Trim any flabby bits of skin and cut away any pieces of fat.
With your hands gently separate the skin of the chicken breast and thigh from the meat, creating pockets for the stuffing. Mix the rosemary with the mascarpone, and season with salt and pepper.
Using 1 slice prosciutto per chicken breast, divide it into two pieces – one roughly the size of the surface of the thigh and the other the size of the chicken breast. Stuff the prosciutto in between the skin and meat where you have made your pockets; the prosciutto should make a second skin inside the pockets. Place 1 large tablespoon of the mascarpone mixture into each pocket between the prosciutto and the flesh of the chicken.
Heat the oil in a large ovenproof frying pan or roasting tray and brown the pieces quickly on both sides. Put into the preheated oven and roast for about 15–20 minutes. Test for doneness by pulling the leg joint away from the body, if the juices run pink, cook a little longer.
Remove the pan from the oven and, over a medium heat, add the lemon juice. It will immediately combine with the mascarpone and chicken juices. Turn the chicken to coat it with the sauce, and serve.