Chicken cordon bleu

This week was one of those weeks —one of those weeks when you barely have time to take a shower, let alone update your blog. I spent more than eight hours a day, every day, in the office, which isn't something that helps my sanity. And since I'm a reporter, I always feel that I should be out —you know— reporting. If you add the fact that the newsroom where I work is one of the noisiest places on earth, well you can imagine how "easy" it is to concetrate over there. I usually wear my noise canceling headphones and try to immerse myself in my indie rock nirvana but sometimes even that isn't enough to cut out the background noise so I just lose my mind a little (on the inside) and dream of the moment I'll be home with a beer in one hand and a martini in the other.

Also, I didn't cook much this past week because I was too broke to buy the ingredients —a very sad situation to be in at 29, but one that occurs every once in a while. So we lived out of the pantry, which thank god is well stocked, and had some "interesting" dinners. But since I got paid yesterday, here I am again, cooking away. This chicken dish is delicious and it's worth the pounding and the rolling. A suggestion: don't pound the chicken at 11 p.m. like we did. We got all our neighbors very concearned.

CHICKEN CORDON BLEU
From Cooking Light
1/4  cup  fat-free, less-sodium chicken broth
5  teaspoons  butter, melted
1  large garlic clove, minced
1/2  cup  dry breadcrumbs
1  tablespoon  grated fresh Parmigiano-Reggiano cheese
1  teaspoon  paprika
4  (6-ounce) skinless, boneless chicken breast halves
1/4  teaspoon  salt
1/4  teaspoon  dried oregano
1/4  teaspoon  freshly ground black pepper
4  thin slices prosciutto (about 2 ounces)
1/4  cup  (1 ounce) shredded part-skim mozzarella cheese
Cooking spray

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.
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.