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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
1/4 cup(s) fat-free, less-sodium chicken broth |
5 teaspoon(s) butter, melted |
1 large garlic clove, minced |
1/2 cup(s) dry breadcrumbs |
1 tablespoon(s) grated fresh parmigiano-reggiano cheese |
1 teaspoon(s) paprika |
4 6-ounce skinless, boneless chicken breast halves |
1/4 teaspoon(s) salt |
1/4 teaspoon(s) dried oregano |
1/4 teaspoon(s) freshly ground black pepper |
4 thin slice(s) prosciutto (about 2 ounces) |
1/4 cup(s) (1 ounce) shredded part-skim mozzarella cheese |
cooking spray |
Directions:
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.
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. Pour remaining broth mixture over chicken. Bake at 350° for 28 minutes or until juices run clear and tops are golden.
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