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["Preheat oven to 375 degrees. Pound chicken breast to between 1/4 to 1/2 inch thick, and trim to a rough rectangular shape. Pat dry with paper towels. Mix pesto and mascarpone or ricotta, and spread to within 1/2 inch of the edges. Starting at a short side, roll the cutlet up and tie in two places with kitchen string. Brush the outside with olive oil and sprinkle with salt and pepper.(Note: I usually do 4 to 6 of these at a time; you can freeze them, or use them as-is for a different entree, with marinara sauce and cheese.)", "Bake for about 20-25 minutes; remove from the oven, tent, and allow to cool completely. This can be done well ahead of time and refrigerated; they slice better.", "To assemble: choose tomatoes about the same diameter as your chicken ""log."" Slice the log, the tomatoes and the mozzarella in 1/2-inch thick slices. Arrange alternating slices on a plate in staggered layers. Drizzle with remaining olive oil, balsamic vinegar, and sprinkle with fresh basil.", "I love to serve them on rectangular sushi plates with a few olives and such for a garnish. It's also good to sprinkle a little grated parmigiano over, because, well, you can't have too much cheese."]
