Begin by placing each chicken cutlet between two sheets of plastic wrap. Use a meat mallet or a rolling pin to gently pound the chicken to an even thickness of about 1/8 inch.
In a large skillet, heat the fat-free chicken broth over medium heat. Add the sliced garlic and sauté for about 1 minute, until fragrant. Stir in the fire-roasted tomatoes and chopped basil. Season with salt and pepper. Allow the sauce to simmer for about 10 minutes, stirring occasionally.
In a mixing bowl, combine the shredded mozzarella cheese, chopped parsley, and grated parmesan cheese. In a separate small bowl, whisk the egg white until frothy. Add the egg white to the cheese mixture and stir until well combined.
Preheat your oven to 375°F (190°C). Take one chicken cutlet and place a generous amount of the cheese filling at one end. Carefully roll the cutlet tightly, starting from the filled end. Secure with a toothpick if needed. Repeat with remaining cutlets.
Spray a baking dish with cooking spray and spread a thin layer of the prepared sauce on the bottom. Place the rolled chicken cutlets seam-side down in the dish. Pour the remaining sauce over the top and sprinkle with whole wheat breadcrumbs. Bake for 25-30 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
