Chicken filled with Herb Sauce

Crispy grilled chicken with a tasty surprise inside.


Serves 6

Cook time

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  • 6 chicken fillets
  • 85 ml mascarpone cheese
  • 3 tbsp olive oil
  • freshly ground pepper
  • salt
  • 500 g cherry tomatoes

For the herb sauce

  • 3 tbsp olive oil
  • 2 garlic cloves
  • 4 anchovy fillets, canned
  • 2 tbsp capers
  • 1 tbsp mustard
  • handful of tarragon
  • handful of basil
  • handful of parsley
  • 2 tbsp lemon juice
  • freshly ground pepper
  • salt


Finely chop all the ingredients for the herb sauce. Season to taste with pepper and salt.

Cut the chicken with a sharp knife so that an envelope is created.

Mix 60 g of herb sauce with the mascarpone and spoon 1 tablespoon of the mixture into each chicken fillet. Close the opening and secure with kitchen string or a cocktail toothpick.

Brush the chicken fillets with oil and season with pepper and salt. Heat the grill pan and grease with olive oil. Place the fillets next to one another in the pan. Grill for 5 minutes at a high temperature. Lower the temperature and grill for another 10 minutes, covered. Carefully move them with a spatula so that all parts brown nicely. Turn the fillets over and grill the other side for 10 minutes until golden brown.

Add the cherry tomatoes 5 minutes before the end. If necessary, grill the chicken fillets for another 3 minutes on both sides until they are cooked through.

Serve with the cherry tomatoes.