Crunchy Baked Chicken Cordon Bleu

Milena Kukurekovic


  1. 1/4 cup fat-free, less-sodium chicken broth
  2. 5 teaspoons butter, melted
  3. 1 large garlic clove, minced
  4. 1/2 cup dry breadcrumbs
  5. 1 tablespoon grated fresh Parmigiano-Reggiano cheese
  6. 1 teaspoon paprika
  7. 4 (6-ounce) skinless, boneless chicken breast halves
  8. 1/4 teaspoon salt
  9. 1/4 teaspoon dried oregano
  10. 1/4 teaspoon freshly ground black pepper
  11. 4 thin slices prosciutto (about 2 ounces)
  12. 1/4 cup (1 ounce) shredded part-skim mozzarella cheese 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.

Make sure you serve this lovely meal on a shiny modern square plate and enjoy.

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