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.