Chicken Cordon Bleu

1/4 cup fat-free -- less-sodium chicken broth
5 teaspoons butter -- melted
1 large garlic clove -- minced
1/2 cup dry breadcrumbs
1 tablespoon grated fresh Parmigiano-Reggiano cheese
1 teaspoon paprika
4 skinless -- (6-ounce) boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
4 thin slices prosciutto (about 2 ounces)
1/4 cup shredded part-skim mozzarella cheese -- (1 ounce)
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. 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-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 prosciutto 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 28 minutes or until juices run clear and tops are golden.

Yield: 4 servings (serving size: 1 rolled chicken breast half)

NUTRITION PER SERVING
CALORIES 297(30% from fat); FAT 9.9g (sat 4.4g,mono 3.6g,poly 1g); PROTEIN 45.5g; CHOLESTEROL 125mg; CALCIUM 94mg; SODIUM 619mg; FIBER 0.5g; IRON 1.9mg; CARBOHYDRATE 3.8g