Chicken Cordon Bleu
Ingredients
1/4 c chicken broth
5 t butter, melted
1 large garlic clove, minced
1/2 c dry breadcrumbs
1 T grated, fresh Parmesan cheese
1 t paprika
4 skinless, boneless chicken breast halves
1/4 t salt
1/4 t dried oregano
1/4 t freshly ground black pepper
4 thin slices prosciutto (I used sliced ham)
1/4 c shredded mozarella cheese
Preparation
Preheat oven to 350. Microwave chicken broth for about 15 seconds. Add butter and garlic. Set aside. Combine breadcrumbs, Parmesan cheese, and paprika in a medium, shallow bowl. Set aside. Pound each chicken breast with a meat mallet or rolling pin to 1/4 inch thick. Sprinkle both sides of chicken with salt, oregano, and pepper. Top each breast half with 1 slice prosciutto (or I put 2 small slices of ham), and 1 T mozarella (I substituted Parmesan cheese for the mozarella). Roll up each chicken breast. Dip each roll in chicken broth mixture, then dredge in breadcrumb mixture. Place rolls seam side down in an 8 inch square baking dish covered with cooking spray. Pour remaining broth over chicken. Bake at 350 for 28 minutes or until juices run clear and tops are golden.