Mascarpone-Pesto Chicken Rolls

What's not to like about pesto, cheese (very creamy cheese at that!!), and chicken?!?

Mascarpone-Pesto Chicken Rolls
4 boneless skinless chicken halves
3/4 tsp garlic salt
1/4 Mascarpone cheese
1/4 cup prepared pesto
1 egg
2 tsp water
1 cup seasoned bread crumbs
8 tsp butter, melted, divided
8 oz uncooked fettuccine
fresh basil leaves, optional

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 11x7-in baking dish. Drizzle with 4 tsp butter. Bake, uncovered, at 350 degrees for 35-40 minutes or until a meat thermometer reads 170 degrees. Discard toothpicks.

Meanwhile, cook fettuccine according to package directions. Drain fettuccine; toss with remaining butter. Serve with chicken. Garnish with basil if desired. Serves 4.

Perfect for the last hot days of summer....

This is one of the creamiest home-made ice creams I have ever tasted....probably due to the addition of vanilla instant pudding. This is probably my favorite home-made vanilla ice cream to date!

Country-Style Vanilla Ice Cream (ToH Aug/Sept 2008)
6 cups milk, divided
2 cups sugar
4 eggs, beaten
1 tsp vanilla extract
2 pkgs (3.4 oz each) instant vanilla pudding mix
1 carton (8 oz) frozen whipped topping, thawed

In a large saucepan, heat 2 1/2 cups milk to 175 degrees; stir in the sugar until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160 degrees and coats the back of a metal spoon. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in vanilla. Place remaining milk in a bowl; whisk in pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Stir into egg mixture. Stir in whipped topping. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; freeze for 2-4 hours before serving. Makes 2 1/2 quarts.

I was looking for a recipe that would taste similar to Hershey's Hot Fudge sauce....Allrecipes claimed that this was a similar version...but I would have to disagree :(. Until I find another recipe to try, I will continue purchasing the real Hershey's Hot Fudge sauce in the glass jar :).

Hot Fudge Sauce (allrecipes.com)
3/4 cup sugar
1/3 cup light corn syrup
1/2 cup Hershey's cocoa
1/3 cup butter
5 oz evaporated milk
1 tsp vanilla

Combine sugar and cocoa in small saucepan. Stir in corn syrup and evaporated milk; continuously stir over medium heat on stove until mixture comes to a boil; boil for one minute. Remove from heat and stir in vanilla and butter until butter is melted. Makes 2 1/2 cups.