Chicken Parmesan Rolatini (Olive Garden)

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Ingredients

• Instant polenta, for serving (optional)
• cooking spray
• 1 large egg white
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 6 ounces shredded part-skim mozzarella cheese (about 1 cup)
• 1/4 cup chopped fresh parsley
• 4 thin (1/8-inch-thick) chicken cutlets
• kosher salt and freshly ground pepper
• 5 or 6 fresh basil leaves, torn into small pieces
• 1 (14.5 oz) can crushed San Marzano or fire-roasted tomatoes
• 1 clove garlic, thinly sliced
• 1 cup chicken broth

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Instructions

1. 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, if desired.
2. Mix the parmesan and breadcrumbs in a shallow dish. Put the egg white in another dish and beat until foamy.
3. 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.
4. Position a rack in the upper third of the oven and preheat to 450 degrees. Cook 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 warm.

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Notes