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Mascarpone-Pesto Chicken Rolls

 Mascarpone-Pesto Chicken Rolls
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
4 ServingsPrep: 20 min. Bake: 35 min.

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

  • 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 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.

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Mascarpone-Pesto Chicken Rolls (continued)

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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.