Mascarpone Pesto Chicken Rolls Recipe

4

Ingredients

4 boneless skinless chicken breast halves (6 oz each)
3/4 tsp. garlic salt
1/2 cup Mascarpone cheese
1/4 cup prepared pesto
1 egg
2 tsp. water
1 cup seasoned bread crumbs
8 tsp. butter, melted, divided
8 oz uncooked fettuccine
Fresh basil leaves, optional

Preparation

Step 1

Flatten chicken to 1/4 in 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 11 in x 7 in baking dish. Drizzle with 4 tsp. butter. Bake, uncovered at 350 degrees for 35-40 minutes or until a meat thermometer reads 170 degrees. Discard toothpicks.

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