Chicken Parmesan Rollatini

Ingredients:

• 1 cup low-fat, low-salt chicken broth
• 1 clove garlic, thinly sliced
• 1 can (400 g) of canned San Marzano tomatoes or roasted tomatoes
• 5-6 fresh basil leaves, torn
• 4 thin (0.3 cm) chicken cutlets, 110 g each
• 1/4 cup chopped fresh parsley
• 170 g grated semi-skimmed mozzarella (about 1 cup)
• 1/4 tbsp. grated parmesan
• 1/4 cup breadcrumbs
• Protein of 1 large egg
• Prepared polenta, for serving (optional)

Preparation:

1. Position a rack in the upper third of the oven and preheat to 450°F (230°C). Combine the broth, garlic, tomatoes, and basil in a skillet and simmer over medium-high heat, stirring occasionally, until the sauce thickens slightly, about 15 minutes. Season with salt and pepper to taste. Cover to keep the sauce warm.
2. Season the chicken with salt and black pepper and place it smooth-side down on a work surface. Sprinkle with parsley and mozzarella. Roll it up along the short end to seal the filling inside. Secure with a toothpick.
3. Mix Parmesan and breadcrumbs In a shallow bowl, whisk the egg whites until foamy.
4. Spray a cast iron skillet with cooking spray. Dip the chicken rolls in the egg whites, then roll them in the breadcrumb mixture. Place them seam-side down in the skillet. Sprinkle with the remaining breadcrumbs and spray with cooking spray. Bake until cooked through, about 20 minutes. Serve with tomato sauce and polenta.