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Mascarpone-Pesto Chicken Rolls

Total Time

Prep: 20 min. Bake: 35 min.


4 servings

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
Mascarpone-Pesto Chicken Rolls Recipe photo by Taste of Home


  • 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 large 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 11x7-in. baking dish. Drizzle with 4 teaspoons butter. Bake, uncovered, at 350° for 35-40 minutes or until a 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.

Nutrition Facts

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

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