Chicken Cordon Blue

There is only one word I can think of to describe this entree, WOW!!! I found this recipe on Cooking Light this week and I will admit it is amazing and isn't that hard to make as you might initially think.

Ingredients:  

1/4 cup chicken broth  
5 teaspoons butter, melted  
2 large garlic cloves, minced  
1/2 - 1 cup panko bread crumbs 
1 -2 T grated Parmesan Cheese 
1 teaspoon paprika 
1 teaspoon Italian Seasoning  
4 (6-ounce) skinless, boneless chicken breast halves  
1/4 teaspoon salt 
1/4 teaspoon dried oregano 
1/4 teaspoon freshly ground black pepper  
Baby spinach leaves (optional) 
4 thin slices Rosemary Ham from Deli (I used Boar's Head Sundried Tomato and Rosemary Ham - it's really good)  
1/2 cup shredded part-skim mozzarella cheese  

Directions:   
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 Panko breadcrumbs, Parmesan, Italian Seasoning 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 spinach leaves, 1 slice of ham and 1-2 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.

I served this chicken entree with baked sweet potatoes and steamed broccoli.