Chicken Cordon Bleu

Also tried this one this weekend, from the December issue of Cooking Light. Very yummy!

Chicken Cordon Bleu
1/4 cup fat-free, less sodium chicken broth
5 tsp. butter, melted
1 large garlic cloves, minced
1/2 cup dry breadcrumbs
1 Tbs grated fresh Parmigiano-Reggiano cheese
1 tsp. paprika
4 (6 oz) 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 (@ 2 oz)
1/4 cup (1 oz) shredded part-skim mozzarella cheese
Cooking spray

Preheat oven to 350 degrees.

Place broth in microwave-safe bowl; microwave on high 15 seconds or until warm. Stir in butter and garlic. Combine breadcrumbs, parmigiano 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. Sprinkle both sides of chicken with salt, pepper and oregano. Top each breast half with 1 slice prosciutto and 1 Tbs 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 degrees for 28 minutes or until juices run clear and tops are golden.

Yield: 4 servings. 297 calories; 9.9 g fat; 0.5 g fiber. 7 WW points
Source: Cooking Light, December 2005