- 1 cup fat-free low-sodium chicken broth
- 1 clove garlic, sliced
- 1 (14.5 oz) can fire-roasted diced or crushed tomatoes
- 5 or 6 fresh basil leaves, chopped
- Salt and freshly ground black pepper
- 4 thin (1/8 inch-thick) chicken cutlets
- 1/4 cup chopped fresh parsley
- 6 oz. shredded reduced fat mozzarella cheese (about 1 cup)
- 1/4 grated (or shredded) reduced fat Parmesan cheese
- 1/4 cup whole wheat breadcrumbs
- 1 large egg white
- Cooking spray
Pre-heat your oven to 350 degrees F. Combine 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 that baby warm.
Season chicken (salt & 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 tooth pick. Mix your parmesan and breadcrumbs in a shallow dish. Put the egg white in another dish and beat until foamy.
Spray a cast-iron skillet with cooking spray. Dip the chicken rolls in the egg white, then coat with the breadcrumb mixture. Don't worry- it's fairly easy =)
Place in the skillet, seam-side down. Sprinkle with remaining breadcrumbs and mist with cooking spray. Bake until cooked through, about 25 minutes. Serve with the tomato sauce and enjoyyyyy!!!
More Recipe Ideas over Herrree
More Recipe Ideas over Herrree
