In a mixing bowl, combine the ricotta, zucchini, broccoli, red pepper, and basil. Set aside.
Put the chicken breasts in a large plastic bag and pound until very thin and of even thickness. Remove chicken from bag. Spoon a dollop of the ricotta mixture near the bottom edge of 1 piece of chicken and roll it into a cylinder, around the filling, like a jelly roll. Repeat with remaining chicken.
Put the bread crumbs on a plate. Season the egg whites with salt and pepper. Heat the wine and olive oil in a large nonstick skillet. Dip the chicken roll-ups in the egg whites and then coat with bread crumbs. Place the roll-ups in the skillet and cook until golden brown on both sides, about 10 minutes.
Spread the tomato sauce in a shallow baking dish and place the chicken roll-ups over the sauce. Sprinkle with mozzarella. Bake for 30 minutes.
Divide the roll-ups among 4 plates, spooning some sauce over the top. Sprinkle with diced tomato and serve immediately.
Copyright 2002, Janette Barber and Christina Deyo, all rights reserved