- 1/4 cup chicken broth
- 5 teaspoon butter, melted
- 1 large garlic clove, minced
- 1/2 cup dry breadcrumbs
- 1 tablespoon grated fresh Parmigiano-Reggiano cheese
- 4 (6-oz) 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 or ham
- 1/4 cup shredded mozzarella cheese
Preheat over to 350
Place broth in a small microwave-safe bowl;microwave on high for 15 secs 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 wax paper 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 or ham and tablespoon of mozzarella. Roll up each breast half jelly-roll fashion. Dip each roll in chicken broth mixture; dredge in breadcrumb mixture. Place tooth picks in rolls to keep together. 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 28-30 minutes or until juices run clear and tops are golden.
