Chicken Cordon Bleu

I definitely stole this recipe from another recipe blog; it's really good and actually fairly easy to make. We had it with garlic and rosemary roasted potatoes and green beans with almonds to make out a nice well-rounded meal.

Ingredients:

1/4 cup chicken broth
5 teaspoons butter, melted
1 large garlic clove, minced
1/2 cup dry breadcrumbs
1 tablespoon grated fresh Parmigiano-Reggiano cheese (I omitted this)
1 teaspoon paprika
4 (6-ounce) skinless, 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)
4 thin slices of Swiss cheese

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. 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.


5. Place rolls, seam side down, in an 8-inch square baking dish coated with cooking spray. Pour remaining broth mixture over chicken.


6. Bake at 350° for 28 minutes or until juices run clear and tops are golden.

Yields 4 servings