Chicken Cordon Bleu

This recipe is awesome: it's a low fat version, is easy to make, and is great to impress guests!

¼ cup fat free, less sodium chicken broth
5 teaspoons butter, melted
1 large garlic clove, minced
½ cup dry Italian seasoned breadcrumbs
1 tablespoon grated fresh parmigiano-reggiano cheese
1 teaspoon paprika
4 skinless, boneless chicken breast halves
½ teaspoon salt
¼ teaspoon dried oregano
¼ teaspoon freshly ground black pepper
4 thin slices prosciutto (italian ham from the deli section; about 1/4 lb)
¼ cup (1 oz) shredded part skim mozzarella cheese
cooking spray

Preheat oven to 350;
Place broth in a small microwaveable bowl; microwave high 15 second or until warm. Stir in butter and garlic. Combine breadcrumbs, Parmigiano-Reggiano, and paprika in a medium shallow bowl; set aside.
Pound each chicken breast to ¼ inch thickness. Sprinkle both sides of chicken with salt, pepper, and oregano. Top each breast half with one slice proscuitto and 1 tablespoon mozzarella. Roll up each breast, jelly roll fashion (you can put a toothpick in to hold if you want). 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.

4 servings: Calories 297 (30% from fat), Fat 9.9 g (sat 4.4g, mono 3.6g, poly 1g), Protein 45.5g, Carb3.8 g, Fiber 0.5g, Cholesterol 125 mg, Iron 1.9mg, Sodium 619mg, Calc 94 mg