Chicken Rollatini

Pretty low in calories.  And very high in flavor!  To make this wonder you will need:

1 cup fat-free chicken broth

1 garlic clove, minced

1 14.5-ounce can crushedtomatoes

8 fresh basil leaves, torn into small pieces

Kosher salt and freshly ground pepper

4 thin chicken cutlets

14 cup chopped fresh parsley

6 ounces shredded part-skim mozarella cheese

1/4 cup grated parmesan cheese

14 cup Panko breadcrumbs

1 large egg white

Cooking spray

1.)  Position a rack in the upper third of the oven and preheat to 450 degrees F.

2.)  Cook the broth, garlic, crushed 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.

3.)  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.  Mix the parmesan and breadcrumbs in a shallow dish. Put the egg white in another dish and beat until foamy.
4.)  Spray a heavy 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 spray with cooking spray. Bake until cooked through, about 20 minutes. Serve with the tomato sauce.