Chicken Parmesan Rollatini

Rediscover the elegance of Italian cuisine with this health-conscious Chicken Parmesan Rollatini

Ingredients

• 1 cup fat-free low-sodium chicken broth
• 1 clove garlic, thinly sliced
• 1 (14.5 oz) can organic fire-roasted diced tomatoes
• 5 or 6 fresh basil leaves, chopped
• Sea salt and freshly ground black pepper to taste
• 4 thin (1/8 inch-thick) chicken cutlets (organic preferred)
• 1/4 cup chopped fresh Italian parsley
• 6 oz. reduced-fat mozzarella cheese (shredded)
• 1/4 cup reduced-fat parmesan cheese (grated)
• 1/4 cup whole wheat breadcrumbs
• 1 large egg white
• Olive oil cooking spray

Instructions

1. Pre-heat your oven to 350 degrees F.
2. Prepare the Sauce: In a skillet over medium-high heat, combine the chicken broth, sliced garlic, fire-roasted tomatoes, and fresh basil. Simmer, stirring occasionally, until the sauce has slightly thickened (approximately 15 minutes). Season with salt and pepper, then cover to retain heat.
3. Prepare the Chicken: Season the thin chicken cutlets with salt and pepper. Place them smooth-side down on a clean work surface.
4. Stuff and Roll: Evenly sprinkle the fresh parsley and mozzarella over the cutlets. Starting at the shorter end, roll the chicken tightly to enclose the cheese filling. Secure the seam with a toothpick.
5. The Breading Station: In a shallow dish, whisk the egg white until foamy. In a separate dish, combine the parmesan cheese and whole wheat breadcrumbs.
6. Coat and Sear: Lightly mist a cast-iron skillet with cooking spray. Dip each chicken roll into the egg white, then dredge thoroughly in the breadcrumb mixture.
7. Bake: Place the rolls seam-side down in the skillet. Sprinkle with any remaining breadcrumbs and a final mist of cooking spray. Bake for 25 minutes or until the chicken is cooked through and the cheese is molten.
8. Serve: Plate the rollatini over a bed of the prepared tomato sauce. Enjoy as is, or serve over a small portion of zucchini noodles for an ultra-low-carb experience.