Mascarpone-Pesto Chicken Rolls

By dette

Who could resist the great flavor of these golden-brown roll-ups spiraled with rich mascarpone cheese and prepared pesto? What’s more, they’re easy to make. —Sheryl Little, Sherwood, Arkansas

Ingredients

• 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
• Fresh basil leaves, optional

Preparation

Step 1

Directions
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 teaspoons butter. Bake, uncovered, at 350° for 35-40 minutes or until a meat thermometer reads 170°. Discard toothpicks.
Meanwhile, cook fettuccine according to package directions. Drain fettuccine; toss with remaining butter. Serve with chicken. Garnish with basil if desired. Yield: 4 servings.

Nutritional Facts
1 chicken roll with 1 cup cooked fettuccine equals 808 calories, 48 g fat (22 g saturated fat), 242 mg cholesterol, 768 mg sodium, 46 g carbohydrate, 3 g fiber, 52 g protein.