Chicken Parmesan Rollatini

So this recipe is adapted from the food network's Chicken Parmesan Rollatini....yes the name sounds good and the recipe is even better! So for a weeknight meal under 10 bucks...this one is a winner for sure. I made a few adaptions and changes for the sake of what I was comfortable with in my kitchen and it turned out pretty tasty!

(added some mac and cheese and brocolli for color as the side dishes...yum!)

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 -> Julianne's change: I used a can of whole tomatoes and smashed them and added my own spice mix of oregano, parsley, and basil to the mix...turned out just as good)
salt and freshly ground pepper (or not fresh pepper...hello its okay to cook without fresh seasonings!)
4 thin (1/8-inch-thick) chicken cutlets (4 ounces each)- (we used two large thawed boneless chicken breasts..)
1/4 cup chopped fresh parsley - (or dried)
6 ounces shredded part-skim mozzarella cheese (about 1 cup)
1/4 cup grated parmesan cheese
1/4 cup breadcrumbs (we used panko bread crumbs)
1 large egg white (out of eggs- used milk)
Cooking spray
Instant polenta, for serving (optional) (I didn't use this)

Directions
Position a rack in the upper third of the oven and preheat to 450 degrees F. Cook the broth, garlic, tomatoes and Italian seasonings (basil, oregano, and parsley to taste) in a skillet or pot over medium-high heat, stirring occasionally, until slightly thickened, about 15 minutes. Season with salt and pepper. Cover to keep warm.

If chicken is very thick, flatten it out (I use my kitchen "hammer" as I like to call it). 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 (I was out of these so I folded the chicken up without securing).

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 (or use a glass dish 9X13) with cooking spray (I added some butter to the bottom of the glass pan). Dip the chicken rolls in the egg white (or milk), 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.

Such a delicious meal. My husband said, "Yep, you can add that into the monthly rotation, Dear". HA! I love love love Italian based recipes and finding new ways to cook it in healthier ways. This recipe was actually one I came up with while searching for healthy dinner options. Below is the nutrition information. Happy Cooking!

Per serving: Calories 355; Fat 14 g (Saturated 7 g); Cholesterol 105 mg; Sodium 848 mg; Carbohydrate 15 g; Fiber 2 g; Protein 44 g