Ingredients:

• ¼ cup fat-free, less-sodium chicken broth

• 5 teaspoons butter, melted

• 1 large garlic clove, minced

• ½ cup dry breadcrumbs

• 1 tablespoon grated fresh Parmigiano-Reggiano cheese

• 1 teaspoon paprika

• 4 (6-ounce) skinless, boneless chicken breast halves

• ¼ teaspoon salt

• ¼ teaspoon dried oregano

• ¼ teaspoon freshly ground black pepper

• 4 thin slices prosciutto (about 2 ounces)

• ¼ cup (1 ounce) shredded part-skim mozzarella cheese

• Cooking spray

Preparation:

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. Combine breadcrumbs, Parmigiano-Reggiano, and paprika in a medium shallow bowl; set aside.

3. 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.

4. 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.