Categories: Meals

Ingredients

• 1 cup chicken broth
• 1 garlic clove, thinly sliced
• 14.5 oz. can crushed tomatoes
• 5 or 6 basil leaves, torn into small pieces
• Kosher salt and black pepper
• 4 thin chicken cutlets
• 1/4 cup chopped fresh parsley
• 6 oz. shredded mozzarella
• 1/4 cup grated Parmesan
• 1/4 cup breadcrumbs
• 1 large egg white
• Cooking spray
• Polenta, for serving

Directions

1. sition a rack in the upper third of the oven and preheat to 450. Cook the broth, garlic, tomatoes and basil in a skillet over medium-high heat, stirring occasionally, until thickened, about 15 minutes. Season with salt and pepper. Cover to keep warm.

2. Season the chicken with salt and pepper; place smooth-side down on a work surface. Sprinkle with the parsley and mozzarella. Starting at a short end, roll up to enclose the filling. Secure with a toothpick.

3. Mix the Parmesan and breadcrumbs in a shallow dish. Beat the egg white in another dish until foamy.

4. Mist a cast-iron 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 mist with cooking spray. Bake until cooked through, about 20 minutes. Serve with the tomato sauce and polenta.

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