Chicken Cordon Bleu

*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

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. Makes 4 delicious servings. Marie Meyer, Greensboro, North Carolina, Cooking Light DECEMBER 2005