Ingredients

* 1/4  cup  fat-free, less-sodium chicken broth
* 5  teaspoons  butter, melted
* 1  large garlic clove, minced
* 1/2  cup  dry breadcrumbs
* 1  tablespoon  grated fresh Parmigiano-Reggiano cheese
* 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)
* 1/4  cup  (1 ounce) shredded part-skim mozzarella cheese
* Cooking spray

Preparation

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.
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