Chicken Cordon Bleu

We made this tonight! TRY IT!

Chicken Cordon Bleu

I've been experimenting with different chicken cordon bleu recipe for years. This is a good one. It's a "lightened" version but still remains very delicious depite the modest amount of butter/margarine. I usually prepare twice-baked potatoes and green beans as sides with this meal. Yield: 4 rolled, stuffed chicken breasts. Double recipe for larger families or groups.

INGREDIENTS --

1/4 cup fat-free chicken broth
5 tsp. butter or margarine, melted
1 large garlic clove, minced
1/2 cup dry bread crumbs (sometimes I even use corn flake crumbs)
1Tbsp. grated 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 ham or prosciutto
4 thin slices swiss or mozzarella cheese

Preheat oven to 350°. Place broth in a small microwave-safe bowl; microwave at high 15 seconds or until warm. Stir in butter/margarine and garlic; set aside. In a medium shallow bowl, combine breadcrumbs (corn flake crumbs), Parmigiano-Reggiano, and paprika; 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 ham or prosciutto and 1 slice of swiss or mozzarella. Roll up each breast half jelly-roll fashion. Dip each roll in chicken broth mixture; then, dredge in breadcrumb mixture. Place rolls, seam side down, in an 8-inch square baking dish coated with cooking spray. Bake at 350° for 28 minutes or until juices run clear and tops are golden.