chicken cordon bleu


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Servs: 4   Prep:   Cook:

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  • add   1/4 cup fat-free, less-sodium chicken broth
  • add   5 teaspoons butter, melted
  • add   1 large garlic clove, minced
  • add   1/2 cup dry breadcrumbs
  • add   1 tablespoon grated fresh Parmigiano-Reggiano cheese
  • add   1 teaspoon paprika
  • add   4 (6-ounce) skinless, boneless chicken breast halves
  • add   1/4 teaspoon salt
  • add   1/4 teaspoon dried oregano
  • add   1/4 teaspoon freshly ground black pepper
  • add   4 thin slices prosciutto (about 2 ounces)
  • add   1/4 cup (1 ounce) shredded part-skim mozzarella cheese
  • add   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.
  3. Combine breadcrumbs, Parmigiano-Reggiano, and paprika in a medium shallow bowl; set aside.
  4. 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.
  5. Sprinkle both sides of chicken with salt, oregano, and pepper. Top each breast half with 1 slice of prosciutto and 1 tablespoon mozzarella. Roll up each breast half jelly-roll fashion.
  6. 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.
  7. Pour remaining broth mixture over chicken. Bake at 350° for 28 minutes or until juices run clear and tops are golden.
  8. Yield: 4 servings (serving size: 1 rolled chicken breast half)

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