1/4 c chicken broth
5 t butter, melted
1 large garlic clove, minced
1/2 c dry breadcrumbs
1 T grated fresh Parmigiano-Reggiano cheese
1 t paprika
4 (6 oz) skinless, boneless chicken breast halves
1/4 t salt
1/4 t dried oregano
1/4 t black pepper
4 slices prosciutto or Serrano ham (about 2 oz)
1/2 cup (2 oz) shredded Gruyere cheese
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" 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 2 T Gruyere. 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.
Time: 1 hour Serves: 4
This is a healthy alternative to the typically fried cordon bleu. And honestly, I prefer this lite version. I serve it with roasted potatoes and a veggie. This is an adapted Cooking Light recipe: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1134074.