Recipe: Chicken Cordon Bleu

1/4 cup less-sodium chicken broth
1.5 tbsp butter, melted
1 large garlic clove, minced
1/2 cup dry breadcrumbs (Italian style)
1 tbsp grated Parmesan
1 tsp paprika
1 skinless, boneless chicken breasts
1/4 tsp salt
1/4 tsp freshly ground black pepper
4 thin slices prosciutto
1/4 cup shredded part skim mozzarella

1. Preheat oven to 350F.
2. Heat broth in microwave for 15 seconds or until warm. Stir in melted butter and garlic.
3. Combine breadcrumbs, Parmesan and paprika in a shallow bowl.
4. Pound chicken breasts to 1/4" thickness. Sprinkle both sides of chicken with salt, oregano and pepper.
5. Top each chicken breast with a slice of prosciutto and 1 tbsp of mozzarella. Roll up and dip each roll in broth mixture and dredge in breadcrumb mixture.
6. Place rolls, seam side down, in an 8" square baking dish coated with cooking spray. Pour remaining broth mixture over chicken.
7. Bake at 350F for 20 minutes. Raise temp to 425F and bake for 10 additional minutes, or until chicken is cooked through.