Chicken Parmesan Rollatini

  • 1 cup fat-free low-sodium chicken broth
  • 1 clove garlic, thinly sliced
  • 1 (14.5 oz) can fire-roasted diced or crushed tomatoes
  • 5 or 6 fresh basil leaves, chopped
  • Salt and freshly ground black pepper
  • 4 thin (1/8 inch-thick) chicken cutlets
  • 1/4 cup chopped fresh parsley
  • 6 oz. shredded part-skim mozzarella cheese (about 1 cup)
  • 1/4 grated (or shredded) parmesan cheese
  • 1/4 cup whole wheat breadcrumbs
  • 1 large egg white
  • Cooking spray
Pre-heat oven to 350 degrees F.  Cook the broth, garlic, tomatoes and basil in a skillet over medium-high heat, stirring occasionally, until slightly thickened, about 15 minutes.  Season with salt and pepper.  Cover to keep warm.

Season the chicken with salt and pepper; please smooth-side down on a work surface.  Sprinkle with the parsley and mozzarella.  Starting at the short end, roll up to enclose the filling.  Secure with a tooth pick.  Mix the parmesan and breadcrumbs in a shallow dish.  Put the egg white in another dish and beat until foamy.

Mist a cast-iron skillet with cooking spray.  Dip the chicken rolls in the egg white, then coat with the breadcrumb mixture.  Place in the skillet, seam-side down.  Sprinkle with remaining breadcrumbs and mist with cooking spray.  Bake until cooked through, about 25 minutes.  Serve with the tomato sauce and enjoy!