Mascarpone-Pesto Chicken Rolls |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Who could resist the great flavor of these golden-brown roll-ups spiraled with rich mascarpone cheese and prepared pesto? Whatâs more, theyâre easy to make. âSheryl Little, Sherwood, Arkansas 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 |
Directions:
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.
2. 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.
3. Meanwhile, cook fettuccine according to package directions. Drain fettuccine; toss with remaining butter. Serve with chicken. Garnish with basil if desired. Yield: 4 servings.
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