Chicken Parmesan Roll-Ups

• 1 cup reduced sodium chicken broth
• 1 tsp. chopped garlic
• 1 - 14.5 oz. can petite diced tomatoes with olive oil and garlic, undrained
• 6 large fresh basil leaves, chopped
• Salt & freshly ground black pepper
• 4 thin-sliced chicken breast fillets
• 1/4 cup chopped fresh parsley
• 1 - 8 oz. ball fresh mozzarella, shredded
• 1/4 cup grated Romano cheese
• 1/4 cup breadcrumbs
• 1 egg white

Preheat oven to 450F.

In a large sauce pan, combine the broth, garlic, tomatoes and basil and cook over medium-high heat, stirring occasionally, until slightly thickened, about 15 minutes.  Season with salt and freshly ground black pepper.  Continue to simmer until you're ready to serve.

Meanwhile, season the chicken fillets with salt and freshly ground black pepper.  Sprinkle each fillet with parsley and mozzarella cheese.  Starting at the short end, roll up to enclose the filling.  Secure each fillet with a toothpick.

Mix and Romano and breadcrumbs in a shallow dish.  Put the egg white in a second shallow dish.  Mist a 9x13 baking dish with cooking spray. 

Dip the chicken roll-ups in the egg white, then coat with the breadcrumb mixture.  Place in the baking dish, seam-side down.  Sprinkle with remaining mozzarella drippings and breadcrumb mixture and mist with cooking spray.  Bake until cooked through, 20 minutes.

Serve with the tomato sauce over creamy polenta.  Enjoy!