1.Peel and boil the carrots in a small pot of salted water until tender.
2. Soak dried tomatoes in hot water to soften.
3. Separate the egg and add the yolk to the ricotta cheese with the chopped herbs, parmesan cheese and salt/pepper to taste.
4. Trim and pound chicken breasts thin. Season lightly with salt and pepper.
5. Place half of the cheese mixture, 2-3 basil leaves and 2 tomatoes into each breast.
6. Fold breast in half and place in the refrigerator.
7. When the carrots are cooked, remove them to a bowl of cold water to cool.Use a mandoline to cut the carrots and zucchini into long strips.
8. Slice the sun dried tomatoes into strips lengthwise.
9. Preheat the oven to 180 degrees (450)
10. Heat the vegetable oil in a large sauté pan.
11. Scramble the egg white and add a little salt/pepper for seasoning.
12. Coat the stuffed chicken breasts first with flour, then in egg whites and finally into the cornmeal.
13. Add the breaded chicken breasts to the hot oil and cook for about 2 minutes per side to brown.
14. Transfer the chicken to a small baking sheet and place in the oven to finish cooking (about 5 minutes).
15. Remove any excess oil from the pan and wipe clean with a paper towel.
16. Add 1 tablespoon of olive oil and heat on a medium high flame.Sauté for 2-3 minutes until tender then add the sun dried tomato strips.
17. Divide the vegetables between two plates making a type of nest and return the pan to the stove.
18. Add the remaining olive oil and the chopped garlic and allow to brown slightly. Add the spinach and season with salt and pepper.
19. Divide the spinach between the two plates, placing it into the center of the vegetable nest.
20. Remove the chicken from the oven; cut in half then place on top of the spinach.