Chicken Cordon Bleu

This chicken cordon bleu recipe started with a mission. My husband was asking for chicken cordon bleu but does not like swiss cheese. so I sought out a recipe without. This is a modified version of a chicken cordon bleu recipe from cooking light, so I tried to alter it without adding to many calories to keep the recipe "light". Serve with a salad and a glass of pinot grigio!

What you need:
1/4  cup fat-free, less-sodium chicken broth
1 tbsp butter, melted
1  large garlic clove, minced
3/4 cup panko
1  tbsp grated parmesan cheese
1  tsp paprika
4  (6-ounce) skinless, boneless chicken breast halves
Salt & pepper, to taste
1 tsp dried oregano
4  thin slices of ham
3/4 cup shredded part-skim mozzarella cheese
Cooking spray

What you do:

1. Preheat oven to 350°.
2. Place broth and butter in a microwave-safe bowl and heat for 20 seconds. Stir in garlic.
3. Combine panko, grated parmesan, and paprika in a medium shallow bowl.
4. Place each chicken breast half between 2 sheets of  plastic wrap, and pound each to 1/4-inch thickness. Season chicken with salt, oregano, and pepper. Top each breast half with 1 slice of ham and 2 tablespoons mozzarella. Roll up each breast half jelly-roll fashion and insert toothpick to hold together.
5. Dip each roll in chicken broth mixture; then coat evenly in panko mixture.
6. Place chicken, seam side down, in a baking dish coated with cooking spray, spaced at least 1/2 inch apart. Pour remaining broth mixture over chicken.
7. Bake at 350° for 28 minutes or until juices run clear and tops are golden.

Enjoy!