Chicken Cordon Bleu

By KeyIngredient

The secret's out: This French-inspired favorite doesn't have to take all day. Prepare the chicken scallopini style to shorten the cooking time then wrap with prosciutto and mozzarella and dredge in chicken broth and breadcrumbs. Cook for 28 minutes and serve with mashed potatoes or your favorite green veggie.

Ingredients

• 1/4 cup  fat-free, less-sodium chicken broth
• 5 teaspoons  butter, melted
• 1 large garlic clove, minced
• 1/2 cup  dry breadcrumbs
• 1 tablespoon  grated fresh Parmigiano-Reggiano cheese
• 1 teaspoon  paprika
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/4 teaspoon  salt
• 1/4 teaspoon  dried oregano
• 1/4 teaspoon  freshly ground black pepper
• 4 thin slices prosciutto (about 2 ounces)
• 1/4 cup  (1 ounce) shredded part-skim mozzarella cheese
• Cooking spray

Details

Servings 4
Adapted from find.myrecipes.com

Preparation

Step 1

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.