Chicken With Mascarpone, Capers & Lemon - cooking recipe

Ingredients

2 small chicken breasts, skin on
4 tablespoons mascarpone
1 tablespoon extra virgin olive oil
1 teaspoon fennel seed, lightly crushed
1 lemon, juice and zest of
10 cherry tomatoes
1 teaspoon tiny capers, rinsed of brine
salt
fresh ground black pepper

Preparation

Preheat oven to 220C.
Loosen skin on chicken breasts and put 2 Tbsp of the mascarpone under each one, brush with the oil and sprinkle with fennel seeds, lemon zest and the salt and pepper.
Place in a baking dish and add the cherry tomatoes, capers and lemon juice.
Bake for 20-30 minutes, or until chicken is cooked through.