Chicken Cordon Blue

¼ cup fat-free, less-sodium chicken broth
5 teaspoons butter, melted (i use margarine)
1 large garlic clove, minced
Red pepper flakes - to taste
½ cup dry breadcrumbs
1 tablespoon grated fresh Parmigiano-Reggiano cheese
1 teaspoon paprika
2 (6-ounce) skinless, boneless chicken breast halves
¼ teaspoon salt
¼ teaspoon dried oregano
¼ teaspoon freshly ground black pepper
4 thin slices ham (about 2 ounces) - (i use ham from the deli or those 59 cent packages)
¼ cup (1 ounce) shredded part-skim mozzarella cheese
Cooking spray

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 and red pepper flakes.
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 ¼-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 and 1 tablespoon mozzarella.
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 35-45 minutes or until juices run clear and tops are golden.

Number of Servings: 4

Recipe submitted by SparkPeople user NWILKER.