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 T Parmesan cheese
1 tsp. paprika
4 (6-ounce) skinless, boneless, chicken breast halves
1/4 tsp. salt
1/4 tsp. dried oregano
1/4 tsp. pepper
4 thin slices prosciutto (about 2 ounces)
1/4 cup shredded mozzarella cheese
Preheat oven to 350 degrees.
Place broth ina small microwaveable bowl; microwave on high 15 seconds or until warm. Stir in butter and garlic. Combine breadcrumbs, Parmesan, 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 proscuitto and 1 T mozzarella. Roll up each breast half jelly-roll fashion. Dip each roll in chiekn 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 degrees for 28 minutes or until juices run clear and tops are golden.
(Cooking Light, December 2005)