Chicken Cordon Bleu

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 5 teaspoons butter melted
• 0.5 cup breadcrumbs dry
• 0.3 cup fat-skimmed beef broth fat-free
• 1 large garlic clove minced
• 0.3 teaspoon oregano dried
• 1 teaspoon paprika 
• 1 tablespoon parmesan fresh grated
• 1 ounce part-skim mozzarella cheese shredded
• 2 ounces pancetta thin
• 0.3 teaspoon salt 
• 24 ounce chicken breast halves boneless skinless

Equipment

• bowl
• oven
• plastic wrap
• baking pan
• microwave
• rolling pin
• meat tenderizer

Directions

1. Preheat oven to 35
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.
6. Roll up each breast half jelly-roll fashion. Dip each roll in chicken broth mixture; dredge in breadcrumb mixture.
7. Place rolls, seam side down, in an 8-inch square baking dish coated with cooking spray.
8. Pour remaining broth mixture over chicken.
9. Bake at 350 for 28 minutes or until juices run clear and tops are golden.