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Chicken Cordon Bleu

Ingredients

5 teaspoons butter, melted

1/2 cup dry breadcrumbs

1 large garlic clove, minced

1/4 cup fat-free, less-sodium chicken broth

1 teaspoon paprika

4 (6-ounce) skinless, boneless chicken breast halves

1 tablespoon grated fresh Parmigiano-Reggiano cheese

1/4 teaspoon dried oregano

4 thin slices prosciutto (about 2 ounces)

1/4 teaspoon freshly ground black pepper

1/4 teaspoon salt

Cooking spray

1/4 cup (1 ounce) shredded part-skim mozzarella cheese

Directions

Preheat oven to 350°.

Pour soup in a small microwave-safe bowl; microwave at high fifteen seconds or until sizzling hot. Stir in butter and garlic. Mix breadcrumbs, Parmigiano-Reggiano, and paprika in an average shallow bowl; put aside.

Put each chicken breast half between two sheets of heavyweight plastic cover, and pound each to 1/4-inch thickness by means of a meat hammer or rolling pin. Dust both sides of chicken with salt, oregano, along with pepper. Top each breast partially with one slice of prosciutto and 1 tablespoon mozzarella. Turn up each breast half jelly-roll style. Rinse each roll in chicken soup mixture; scour in breadcrumb jumble. Put rolls, seam side down, in an eight inch square baking dish covered with cooking spray. Pour left over broth mixture over chicken. Bake at 350° for twenty eight minutes or unless juices run clear and tops are yellow.

Four servings (serving size: One rolled chicken breast half)

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