Chicken Cordon Bleu
- 1/4 cup fat-free (less-sodium chicken broth)
- 5 tsp butter (melted)
- 1 large garlic clove (minced)
- 1/2 cup dry breadcrumbs
- 1 Tbs grated fresh Parmigiano-Reggiano cheese
- 1 tsp paprika
- 4 Skinless Chicken Breast ((6-ounce) boneless chicken breast halves)
- 1/4 tsp salt
- 1/4 tsp dried oregano
- 1/4 tsp freshly ground black pepper
- 4 thin slices prosciutto (about 2 ounces)
- 1/4 cup shredded part-skim mozzarella cheese ((1 ounce))
- Cooking spray
- Preheat oven to 350°.
- Place broth in a small microwave-safe bowl; microwave at high 15 seconds or until warm. Stir in butter and garlic. Combine breadcrumbs, Parmigiano-Reggiano, and paprika in a medium shallow bowl; set aside.
- Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with salt, oregano, and pepper. Top each breast half with 1 slice of prosciutto and 1 tablespoon mozzarella. Roll up each breast half jelly-roll fashion. Dip each roll in chicken broth mixture; dredge in breadcrumb mixture. Place rolls, seam side down, in an 8-inch square baking dish coated with cooking spray. Pour remaining broth mixture over chicken. Bake at 350° for 28 minutes or until juices run clear and tops are golden.
