Makes 4 servings. Difficulty
4 chicken breast halves with skin & wings attached 4 slices prosciutto (about 3/4 ounce) 1/4 cup, plus 2 Tablespoons marscapone cheese 1-1/2 teaspoons fresh thyme, finely chopped 1/2 teaspoon lime zest, finely grated Salt and freshly ground black pepper 1 Tablespoons olive oil 3 Tablespoons fresh lemon juice
Gently run your fingers under skin of chicken breast to create a small pock meat and skin.
Fold prosciutto slices and place one under skin of each breast.
In a small bowl, combine 1/4 cup marscapone with thyme, lemon zest, 1/8 teaspoon of salt and a dash of black pepper. Carefully stuff 1 tablespoon of mixture under skin of each breast, pressing lightly to form an even layer.
Preheat oven to 400°F.
In a large oven-proof skiller heat 1 tablespoon oil until almost smoking. Season chicken breasts with salt and pepper and add chicken breasts to skillet, skin side down. Cook over high heat until golden brown, about 3 minutes. Turn and cook for 2 minutes more.
Transfer skillet to oven and roast for about 10 minutes or until just cooked through. Transfer chicken to a warm platter and tent with foil to keep warm.
Set skillet, with drippings, over medium heat. Add lemon juice to pan and bring to a boil, scraping up browned bits. Add remaining 2 tablespoons marscapone and simmer, stirring, until thickened, about 1 minute. Adjust seasonings to taste with salt and freshly ground black pepper.
To serve, place 1 chicken breast on plate and spoon sauce over top.