Rollatini with Chicken Parmesan Filling

Ingredients:

• 4 thin slices (0.3 cm thick) of chicken fillet (100 g each)
• 1 cup low-fat, low-salt chicken broth
• 1 clove garlic, thinly sliced
• 1 can (400g) of canned San Marzano tomatoes, or baked tomatoes
• 5-6 fresh basil leaves, torn into small pieces
• 1/4 tbsp. grated parmesan
• 1/4 cup chopped fresh parsley
• 170 g grated semi-skimmed mozzarella (about 1 cup)
• 1/4 cup breadcrumbs
• 1 egg white
• Quick polenta, for serving (optional)

Preparation:

1. Position a rack in the upper third of the oven and preheat the oven to 450°F (230°C). In a skillet, heat the broth, garlic, tomatoes, and basil over medium heat and simmer, stirring occasionally, until the liquid 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. Starting from the short end, roll the chicken up to enclose the filling. Secure with a toothpick.
3. Combine Parmesan and salt in a shallow bowl. breadcrumbsPour the egg white into another bowl and beat until foamy.
4. Spray a cast-iron skillet with cooking spray. Dip the chicken rolls in the egg whites, then roll them in the breadcrumbs and cheese. Place them in the skillet, seam-side down. Sprinkle with the remaining breadcrumbs and spray with cooking spray. Bake until cooked through, about 20 minutes. Serve with tomato sauce and polenta.