I found this recipe on page 75 of the January/February 2011 issue of Food Network Magazine. It can also be found here.
- 1 cup of fat-free low-sodium chicken broth
- 1 clove of garlic, thinly sliced
- 1 14.5-ounce can of crushed San Marzano or fire-roasted tomatoes
- 5 or 6 fresh basil leaves, torn into small pieces( I just used a little dried basil)
- Kosher salt and freshly ground pepper (I just used regular salt)
- 4 thin (1/8-inch-thick) chicken cutlets (4 ounces each)
- 1/4 cup chopped fresh parsley(I just used dried parsley)
- 6 ounces of shredded part-skim mozzarella cheese (about 1 cup)
- 1/4 cup of grated parmesan cheese
- 1/4 cup of breadcrumbs
- 1 large egg white
- Cooking spray
- Preheat the oven to 450 degrees F.
- Next cook the broth, garlic, tomatoes and basil in a skillet over medium-high heat. Stir occasionally, until it is slightly thickened, for about 15 minutes. Season with the salt and pepper. Cover to the keep sauce warm.
- Next season the chicken with salt and pepper. Place the chicken smooth-side down on a work surface. Sprinkle the chicken with the parsley and mozzarella. Starting at the short end, roll up to enclose the filling. Secure with a toothpick.
- Then mix the parmesan and breadcrumbs in a shallow dish. Put the egg white in another dish and beat until foamy.
- Mist a cast-iron skillet( I just used a glass baking dish) with cooking spray.
- Dip the chicken rolls in the egg white, then coat the chicken with the breadcrumb mixture. Place the chicken in the skillet/baking dish, seam-side down.
- Sprinkle the chicken with any remaining breadcrumbs and mist with cooking spray.
- Bake until cooked through, about 20 minutes. Serve with the tomato sauce.