Mascarpone-Pesto Chicken Rolls Recipe

5 11 12
Mascarpone-Pesto Chicken Rolls Recipe
Mascarpone-Pesto Chicken Rolls Recipe photo by Taste of Home
Publisher Photo

Mascarpone-Pesto Chicken Rolls Recipe

Read Reviews
5 11 12
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Mascarpone-Pesto Chicken Rolls in Taste of Home June/July 2010, p57

Nutritional Facts

1 each: 808 calories, 48g fat (22g saturated fat), 242mg cholesterol, 768mg sodium, 46g carbohydrate (2g sugars, 3g fiber), 52g protein.

  • 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
  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.
Originally published as Mascarpone-Pesto Chicken Rolls in Taste of Home June/July 2010, p57

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Reviews forMascarpone-Pesto Chicken Rolls

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Chynna86 User ID: 8357153 277084
Reviewed Oct. 31, 2017

"Excellent! So glad I tried this. My family is not a huge fan of pesto but they gobbled this up! I think next time I will use a little less pesto than I did the first time around but it was so delicious. I baked the chicken for exactly 40 minutes and it came out moist and tender. We ate the chicken rolls over fettucine tossed with butter and some parsley. I'm thinking about trying other combinations, like sundried tomato pesto."

MY REVIEW
Kate41 User ID: 7159822 192224
Reviewed Feb. 18, 2014

"So good it is sinful. High in calories, fat and price but so worth it. At a restaurant each portion would easily cost $15.00 the price all all ingredients for all 4 portions at my home it is 6 to 8 portions. Made it again with my special artichoke sauce and it was wonderful as well."

MY REVIEW
aug2295 User ID: 4631582 120229
Reviewed Mar. 14, 2012

"This was good and pretty easy but the ingredients were on the pricey side."

MY REVIEW
Twodisneyfans User ID: 5579393 188574
Reviewed Jan. 15, 2012

"This was a recipe everyone in my family liked - which is no small task! We did add pesto to the noodles when we were eating (since we had extra pesto)."

MY REVIEW
Inkasi888 User ID: 5398776 106433
Reviewed Nov. 5, 2011

"After reading the reviews, I'm not sure if we did something wrong, but I couldn't taste the cheese or pesto at all within the chicken. We added carrots, tomatoes, and portabello mushrooms to the noodles. They were pretty good. I will look for a different, but similar recipe for this."

MY REVIEW
shecooksalot User ID: 5888460 122445
Reviewed Sep. 28, 2011

"These are excellent! Very easy and so flavorful. My family really enjoyed this!!!"

MY REVIEW
cajpaj User ID: 1054194 122444
Reviewed Jan. 26, 2011

"Wonderful and so easy to make. It has become a favorite of ours."

MY REVIEW
daisey5 User ID: 146806 189581
Reviewed Jul. 6, 2010

"They were very good and easy to make. The hardest part was rolling them up! Flavor was great."

MY REVIEW
anna4247 User ID: 1803240 111718
Reviewed Jun. 24, 2010

"I loved it... even though I had to sub out the cheese because I didnt have the mascarpone.. I used Parmesan and Montery Jack instead..."

MY REVIEW
thekingsfive User ID: 1766534 109500
Reviewed Jun. 18, 2010

"This recipe was so simple and it was bursting with flavor. My whole family loved it!! I added some extra pesto to the noodles to make them more flavorful. It was delicious and I will definitely make this again. :)"

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