1Combine pasta and broth in a small pot, cover, place over medium-high heat, bring to a boil and cook 5 minutes, or until barely soft.
2Remove from heat and transfer contents of the pot to a work bowl.
3Add salt and pepper.
4Meanwhile, heat the olive oil over medium heat in a medium skillet on the stove, add the onions, garlic and anchovies and cook, stirring occasionally, until onions are softened, about 8 to 10 minutes.
5Scrape the mixture into a food processor, add basil and puree until coarsely ground.
6Add onion mixture to the pasta in the mixing bowl and add egg white and bread crumbs.
8Chill in the refrigerator.
9Pull the tenderloins off the meat side of each breast and set aside.
10Remove the skin in 1 piece and set aside.
11Place breasts between layers of plastic wrap or wax paper and flatten to a 3/8-inch thickness.
12Gently flatten the tenderloins.
13Lay the breasts down on what was their skin side and place about 1/3 cup stuffing on each breast, leaving a 1-inch border.
14Gather up the edges around the stuffing as best you can.
15Lay a tenderloin on the opening and wrap each bundle with the skin.
16Preheat oven to 350.
17Place the bundles in a baking dish just large enough to hold them comfortably.
18Pour in marsala and vinegar, cover and place in oven for 20 minutes.
19Arrange the chicken on a platter and pour the cooking juices into a saucepan.
20Place saucepan over high heat and boil until reduced by half.
21Remove from the heat, pour the sauce into a mixing bowl and vigorously whisk in 3 tablespoons olive oil.
22Pour the sauce over the chicken and serve immediately.