Chicken Parmesan Rollatini

 

Ingredients

  • 1 cup fat-free low-sodium chicken broth
  • 1 clove garlic, thinly sliced
  • 1 14.5-ounce can crushed San Marzano or fire-roasted tomatoes
  • 5 or 6 fresh basil leaves, torn into small pieces
  • Kosher salt and freshly ground pepper
  • 4 thin (1/8-inch-thick) chicken cutlets (4 ounces each)
  • 1/4 cup chopped fresh parsley
  • 6 ounces shredded part-skim mozzarella cheese (about 1 cup)
  • 1/4 cup grated parmesan cheese
  • 1/4 cup breadcrumbs
  • 1 large egg white
  • Nonstick cooking spray
  • Polenta or your favorite side.

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. Sprinkle with the parsley and mozzarella. Starting at the short end, roll up to enclose the filling. Secure with a toothpick.
  3. Mix the parmesan and breadcrumbs in a shallow dish. Put the egg white in another dish and beat until foamy.
  4. 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 any remaining breadcrumbs and mist with cooking spray. Bake until cooked through, about 20 minutes. Serve with the tomato sauce, and polenta, if desired.
Nutrition Facts
Servings 4.0
calories 370 
Total Fat 16 g 24 %
Saturated Fat 9 g 46 %
Monounsaturated Fat 4 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 106 mg 35 %
Sodium 1199 mg 50 %
Potassium 104 mg 3 %
Total Carbohydrate 8 g 3 %
Dietary Fiber 1 g 4 %
Sugars 3 g
Protein 54 g 108 %
Vitamin A 19 %
Vitamin C 38 %
Calcium 67 %
Iron 10 %