Chicken Parmesan Rollatini

Ingredients

• 0.3 cup breadcrumbs 
• 14.5 ounce canned tomatoes fresh crushed canned
• 16 ounces chicken cutlets thin
• 1 large egg white 
• 1 cup chicken broth fat-free low-sodium
• 0.3 cup parsley fresh chopped
• 1 clove garlic thinly sliced
• 4 servings kosher salt and pepper freshly ground
• 0.3 cup parmesan cheese grated
• 1 cup part-skim mozzarella cheese shredded

Equipment

• frying pan
• oven
• toothpicks

Directions

1. Position a rack in the upper third of the oven and preheat to 450 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.
2. Season the chicken with salt and pepper; place smooth-side down on a work surface.
3. Sprinkle with the parsley and mozzarella. Starting at the short end, roll up to enclose the filling. Secure with a toothpick.
4. Mix the parmesan and breadcrumbs in a shallow dish.
5. Put the egg white in another dish and beat until foamy.
6. Mist a cast-iron skillet with cooking spray. Dip the chicken rolls in the egg white, then coat with the breadcrumb mixture.
7. Place in the skillet, seam-side down.
8. Sprinkle with any remaining breadcrumbs and mist with cooking spray.
9. Bake until cooked through, about 20 minutes.
10. Serve with the tomato sauce, and polenta, if desired.
11. Photograph by Antonis Achilleos