Preheat the oven to 350°F (175°C).
In a large skillet over medium-high heat, combine the chicken broth, sliced garlic, canned fire-roasted tomatoes (with juices), and chopped basil; simmer, stirring occasionally, until slightly thickened, about 15 minutes. Season with salt and freshly ground black pepper, then cover and keep warm.
Season both sides of each chicken cutlet with salt and pepper and lay them smooth-side down on a work surface.
Sprinkle each cutlet with chopped parsley and shredded mozzarella. Starting at the short end, roll each cutlet tightly to enclose the filling and secure with a toothpick.
In a shallow dish, mix the grated Parmesan and whole wheat breadcrumbs. In another small dish, beat the egg white until foamy.
Mist a cast-iron skillet or baking dish with cooking spray. Dip each chicken roll in the beaten egg white, then roll to coat evenly in the breadcrumb-Parmesan mixture. Place seam-side down in the prepared skillet or dish. If desired, lightly mist the tops with cooking spray.
Bake in the preheated oven until the chicken is cooked through and the coating is golden, about 25 minutes.
Remove toothpicks, serve the rollatini with the warm tomato-garlic sauce spooned over or alongside, and enjoy.
