Chicken Parmesan Rollatini

By McCarleyRHLAC

Servings: 4

Serving Size: 1 chicken breast + 1/2 cup sauce

Calories: 355

Fat: 14 g

Carbs: 15 g

Fiber: 2 g

Protein: 44 g

Old Points: 7.9 pts

Points+: 9 pts

Ingredients

• 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

Details

Servings 4
Adapted from eatyourselfskinny-printablerecipes.blogspot.com

Preparation

Step 1

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!