Chicken Cordon Bleu

1/4 cup chicken broth
5 tsp. margarine, melted
1 large garlic clove, minced
1/2 cup dry breadcrumbs
1 tbsp. grated fresh Parmigiano-Reggiano cheese
1 tsp. paprika
4 skinless, boneless chicken breast halves
1/4 tsp. salt
1/4 tsp. dried oregano
1/4 tsp. white pepper
4 thin slices prosciutto (about 2 ounces)
1/4 cup shredded part-skim mozzarella cheese
Cooking spray

Place broth in a small microwave-safe bowl; microwave at high 15 seconds or
until warm. Stir in margarine 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.