I love chicken cordon bleu. This one is a lightened version that is still really good. Cooking Light suggests serving it with mashed potatoes and a side of green beans.
Preheat oven to 350°. Place broth in a small bowl; microwave on 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 with 1 slice of prosciutto and 1 tablespoon mozzarella. Tightly roll up each, dip in chicken broth mix, dredge in breadcrumb mix. 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.