- 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!