Foodie Friday {Mascarpone-Pesto Chicken Rolls}…

Its Friday!  Sorry I missed last weeks post — I didnt have anything yummy to post about anyways. 😉

After spending some time with a lovely “organizing buddy” (sounds better than client), I got inspired to reorganize my Recipe Binder.  I generally make out the weekly dinner menu for Raymond and I … and do the grocery shopping.  I cannot send him to the store — he comes back with Fat Free, Sugar Free everything!  Blech!

I usually write out the grocery list and menu every Saturday and make my trip to the store on Sunday.  I started to notice that each week I dreaded the task more and more.  I think part of it was because I didnt have any “Go To Recipes”.  So that combined with reorganizing the binder turned into Jennifer whipping up some crazy delicious entrees this week! 🙂

Todays recipe…

Mascarpone-Pesto Chicken Rolls

  • 4 boneless skinless chicken breasts
  • 3/4 tsp garlic powder
  • 1/2 tsp salt & pepper, each
  • 1/2 cup Mascarpone cheese
  • 1/4 cup prepared pesto
  • 1 egg
  • 2 tsp water
  • 1 cup seasoned bread crumbs
  • 4 tsp butter, melted
  1. Butterfly the chicken breasts or pound them until 1/4″ thickness.  I prefer to butterfly.
  2. Sprinkle chicken with garlic powder, salt, and pepper.
  3. Combine cheese and pesto. Spread over the chicken.
  4. Roll up each from a short side and secure with toothpicks.
  5. In a shallow bowl, whisk the egg and water.
  6. Place the bread crumbs in a separate shallow bowl. 
  7. Dip the chicken in egg mixture, then coat with crumbs.
  8. Place seam side down in a greased 11″x7″ baking dish. 
  9. Drizzle with butter.
  10. Bake uncovered at 350 degrees for 35-40 minuts or until a meat thermometer reads 170 degrees.
  11. Discard toothpicks
This was absolutely delicious!  We paired it with Zippy Broccoli and roasted potatoes one night … salad and pesto breadsticks another.  Yum-O! 🙂
Until next time…

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