Pan-Roasted Chicken Breasts With Mascarpone

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Eight 5- to 6-ounce boneless chicken breast halves with skin, preferably with wings attached

8 thin slices of prosciutto (about 1 1/2 ounces)

1/2 cup plus 2 tablespoons mascarpone cheese (about 5 ounces)

1 tablespoon finely chopped fresh thyme

1 teaspoon finely grated lemon zest

Salt and freshly ground pepper

2 tablespoons olive oil

1/3 cup fresh lemon juice

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