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