5 teaspoons butter, melted
1 large garlic clove, minced ** I used a 1/2 tsp of garlic powder
1/2 cup dry breadcrumbs **I used whole wheat
1 tablespoon grated fresh Parmigiano-Reggiano cheese
1 teaspoon paprika
4 (6-ounce) skinless, boneless chicken breast halves thin **I used the thin-sliced so I didnt have to hammer it out
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
4 thin slices low salt-ham (about 2 ounces)
4 wedges of light laughing cow cheese
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.
Sprinkle both sides of chicken with salt, oregano, and pepper. Spread the laughing cow ceese on the chicken breast. Top each breast half with 1 slice of ham. Roll up each breast half jelly-rll fashion. Dip each roll in chicken broth mixture; dredge in breadcrumb mixture. Place rolls, seam side down, (I secured with toothpicks) in an 8-inch square baking dish coated with cooking spray. Bake at 350° for 28 minutes or until juices run clear and tops are golden.
I love this chicken. If you are stuck in a chicken rut, give this a try. The laughing cow cheese made it really juicy. I have made the cooking light version before but I like this version much better. Its really flavorful and so low in calories you will be shocked at the amount of flavor you get.