chicken parmesan rollatini
- 1 cup low sodium chicken broth
- 1 garlic clove, sliced thinly
- 1 14.5 oz can San Marzano or fire roasted tomatoes
- 5-4 fresh basil leaves
- Kosher salt & pepper
- 4 thin chicken cutlets
- 1/4 cup fresh parsley
- 6 oz shredded part skim mozzarella
- 1/4 cup grated parmesan
- 1/4 cup breadcrumbs
- 1 large egg white
- cooking spray
Preheat oven to 450. Cook the broth, garlic, tomatoes and basic in a skillet over medium-high heat, stirring occasionally until slightly thickened, about 15 minutes. Season with S&P, cover to keep warm.
Season the chicken with S&P, place 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 toothpick.
Mix the parmesan and breadcrumbs in a shallow dish. Put the egg white in another dish and beat until foamy.
Mist an oven safe skillet with cooking spray. Dip the chicken rolls in the egg white them coat with the breadcrumb mixture. Place in pan seam side down. Sprinkle with any remaining breadcrumbs and mist with cooking spray. Bake until cooked thru about 20 minutes. Serve with tomato sauce and polenta.