CHICKEN CORDON BLEU

By grinder

Calories: 297/Calories from fat: 30% /Fat: 9.9g
Saturated fat: 4.4g/Monounsaturated fat: 3.6g
Polyunsaturated fat: 1g/Protein: 45.5g
Carbohydrate: 3.8g/Fiber: 0.5g/Cholesterol: 125mg
Iron: 1.9mg/Sodium: 619mg/Calcium: 94mg

Ingredients

• 1/4 cup chicken broth
• 5 teaspoons butter, melted
• 1 large garlic clove, minced
• 1/2 cup dry breadcrumbs {3oz}
• 1/4 oz. grated Parmigiano-Reggiano
• 1 teaspoon paprika
• 4 {6oz}BS chicken breast halves
• 1/4 teaspoon salt
• 1/4 teaspoon dried oregano
• 1/4 teaspoon freshly ground black pepper
• 4 thin slices prosciutto {2oz}
• 1 oz. shredded mozzarella cheese
• Cooking spray

Preparation

Step 1

Preheat oven to 350°F.

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 ¼” 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” square baking dish coated with cooking spray. Pour remaining broth mixture over chicken.

Bake 28 minutes or until juices run clear and tops are golden.