Chicken Cordon Bleu

By rossboys

Ingredients

• 1/4 cup fat-free less-sodium chicken broth
• 5 tsp butter, melted
• 1 large garlic clove, minced
• 1/2 cup dry breadcrumbs
• 1 Tbsp grated fresh Parmigiano-Reggiano cheese
• 1 tsp paprika
• 4 6oz skinless, 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 oz)
• 1/4 cup (1oz) shredded part-skim mozzarella cheese
• Cooking spray

Details

Servings 4

Preparation

Step 1

Preheat oven to 350 deg

Place broth in a small microwave-safe bowl; microwave at high 15 seconds or until warm. Stir in butter and garlic. Combine breadcrumbs, Parmigianno-Reggiano, and paprika in a medium shallow bowl; set aside.

Pound chicken breasts to 1/4" thickness. Sprinkle both sides of chicken with salt, oregano, and pepper. Top each breast half half jelly-roll fashion. Dip each roll in chicken broth mixture; dredge in breadcrumb mixture. Place rolls, seam side down, in an 8" square baking dish coated with cooking spray. Pour remaining broth mixture over chicken. Bake at 350 deg for 28 min or until juices run clear and tops are golden.