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.
Season the chicken with salt and pepper; please 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 tooth pick. 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 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 remaining breadcrumbs and mist with cooking spray.
Bake until cooked through, about 25 minutes. Serve with the tomato sauce and enjoy!
Serving Size: 1 chicken breast + 1/2 cup sauce • Calories: 355 • Fat: 14 g • Carbs: 15 g • Fiber: 2 g • Protein: 44 g • WW Points+: 9 pts