Chicken Cordon Bleu

I made the Chicken Cordon Bleu recipe from Cooking Light on Tuesday Night.  It was pretty good, but I also made some changes that I won’t make the next time.

I have put the recipe below without my changes.  I would like to try it again as it is written, but I think there are probably much better chicken cordon bleu recipes out there. 

Chicken Cordon Bleu

1/4 cup fat free, less sodium chicken broth
5 tsp butter, melted
1 large clove garlic, minced
1/2 cup dry breadcrumbs
1 tbsp grated fresh Parmigiano-Reggiano cheese
1 tsp paprika
4 (6-ounce) boneless, skinless chicken breast halves
1/4 tsp salt
1/4 tsp dried oregano
1/4 tsp freshly ground black pepper
4 thin slices prosciutto (about 2 ounces)
1/4 cup shredded part skim mozzarella cheese
Cooking Spray

1. Preheat oven to 350.

2. Place broth in a small microwave-safe bowl; microwave at high 15 seconds or until warm. Stir in butter and garlic. Combine breadcrumbs, Parm-Reg cheese, and paprika in a medium shallow bowl; set aside.

3. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and poundeach to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides with salt, oregano, and pepper. Top each breast half with one slice of prosciutto and 1 tbsp mozzarella. Roll up each breast half jelly roll style. 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 brown.