Mascarpone-Pesto Chicken Rolls

By Nanatimesthree

Ingredients

• 4 boneless skinless chicken breast halves (6 ounces each)
• 3/4 teaspoon garlic salt
• 1/2 cup Mascarpone cheese
• 1/4 cup prepared pesto
• 1 egg
• 2 teaspoons water
• 1 cup seasoned bread crumbs
• 8 teaspoons butter, melted, divided
• 8 ounces uncooked fettuccine

Preparation

Step 1

Flatten chicken to 1/4 inch thickness; sprinkle with garlic salt. Combine cheese and pesto; spread over chicken. Roll up each from a short side and secure with toothpicks.

In a shallow bowl, whisk egg and water. Place bread crumbs in a separate shallow bowl. Dip chicken in egg mixture, then coat with crumbs. Place seam side down in a greased 7 x 11 inch baking dish. Drizzle with 4 teaspoons of melted butter. Bake, uncovered, at 350 for 40 minutes, or until a meat thermometer reads 170.

Meanwhile cook fettuccine according to package directions. Drain fettuccine; toss with remaining butter. Serve with chicken. Garnish with fresh basil if desired.