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Mascarpone Pesto Chicken Rolls

By: Sue Haviland



  • 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-inch thickness; sprinkle with garlic salt.  Combine cheese and pesto; spread over chicken.  roll up each from short side and secure with toothpicks.

  2. In shallow bowl, whisk egg and water.  Place bread crumbs in separate shallow bowl.  Dip chicken in egg mixture, then coat with crumbs.  Place seam-side down in greased 11x7-inch baking dish.  Drizzle with 4 teaspoons butter.  Bake, uncovered, at 350 degrees for 35-40 minutes or until meat thermometer reads 170 degrees.  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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