Rolled Chicken Breasts with Spinach

Trim chicken breasts of any visible fat.
Place each breast between two sheets of plastic wrap and pound them, one at a time, with flat side of a meat mallet or a rolling pin, to an even 1⁄8-inch thickness.
Sprinkle lightly with salt.
Set aside.
In a small bowl work together the cheese, chile, and oregano.
Lay out the flattened chicken breasts.
Using your fingers, spread the breasts equally with the cheese to within ½ inch of the edge.
Cover each with 2 layers of spinach leaves.
(Store remaining spinach for another use.
) Fold in the ragged edges to meet in the center, and roll lengthwise into cylinders.
Secure with toothpicks.
Put the egg white in a shallow bowl and put the bread crumbs on a plate.
Brush the rolled breasts all over with egg white and roll in the crumbs.
Put the chicken rolls on a plate and refrigerate about 25 minutes.
Meanwhile, prepare the vegetables and reserve in the pan.
Preheat the oven to 400°.
Line a baking sheet with foil.
Heat the oil in a large nonstick skillet over medium-high heat and brown the chicken rolls, turning, 3 to 4 minutes.
Place seam side down on the baking sheet and bake 15 to 20 minutes, or until crisp on the outside and cooked through.
Reheat the vegetables.
To serve, cut each roll on an angle in half.
Arrange on serving plates to show the filling.
Spoon the zucchini, corn, and tomatoes around the chicken.