(The low-fat version)

• 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 Skinless boneless chicken breast halves
• ¼ teaspoon salt¼ teaspoon dried oregano
• ¼ teaspoon freshly ground pepper
• 4 thin slices prosciutto
• ¼ cup (1 oz.) shredded part skim mozzarella cheese
• Cooking Spray

Preheat the oven to 350.

Place broth in a small microwave-safe bowl; microwave at high 15 seconds or until warm. Stir in butter and garlic. In separate more shallow bowl, combine breadcrumbs, Parmesan cheese, and paprika.Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each to ¼ 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 mozzerella (I took low-fat mozzerella sticks and cut in half and placed 1 half on each breast.) 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 8x8 baking dish coated with cooking spray. Pour remaining broth mixture over the chicken. Bake at 350 for 30 minutes or until juices run clear and tops are golden brown.Yield 4 servings

Calories=297 (30% from fat) Fat=9.9g Cholesterol 125mg Calcium=94mg Carbohydrates 3.8g Sodium=619mg Protein=45.5g Fiber=0.5g