Chicken Cordon Bleu
- 1/4 c fat- free, less sodium chicken broth
- 5 tsp butter, melted
- 1 large garlic clove, minced
- 1/2 c breadcrumbs
- 1 tbsp grated fresh Parmigiano-Reggiano cheese
- 1 tsp paprika
- 4 skinless, boneless chicken breasts
- 1/4 tsp salt
- 1/4 tsp dried oregano
- 1/4 tsp black pepper
- 4 thin slices of ham
- 1/4 c shredded mozzarella cheese
- cooking spray
Preheat oven to 350.
Place broth in small bowl, microwave 15 seconds or until warm. Stir in butter, and and garlic. Combine breadcrumbs, cheese, and paprika in a medium shallow bowl; set aside.
Place each chicken breast between 2 sheets of plastic wrap, and pound each to 1/4 in thickness. Sprinkle both sides of chicken with salt, oregano and pepper.
Top each breast with 1 slice of ham, and 1 tbsp mozzarella.
Roll up each breast jelly-roll fashion. Dip each roll in chicken broth mixture; dredge in breadcrumb mixture. Place rolls, seam side down, in an 8in 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.