Chicken Cordon Delicious

I meant to post this on Thursday but I've been busy...and by busy I mean drinking wine and celebrating with Mr. Ginger. We had a big week, I finished classes until July and we finalized the sale on his condo!  Here's the Chicken Cordon Bleu recipe I promised...

The first time I made this dish for Mr. Ginger, he declared he would sleep with it and I don't mean cuddling. When me moved in together I really struggled with making healthy dishes that he would like and this was one of the first to fit the bill. I served it with steamed asparagus (topped with some kosher salt, pepper, and a little I Can't Believe It's Not Butter) and a Near East, whole grain rice side. It's a modification of this Cooking Light recipe...

Chicken Cordon Bleu with Turkey Bacon
Servings: 3, I make one for me and two for Mr. Ginger
Time: It takes less than 30 minutes to prepare and about 28 minutes to cook
Preheat Oven: 350

Ingredients:
- 1/4 cup fat-free chicken broth
- Small spoonful of "I Can't Believe It's Not Butter"
- 1 large garlic clove, minced
- 1/2 cup dry italian seasoned breadcrumbs
- 1 tablespoon shredded parmesan cheese (optional)
- 3 (6-ounces) skinless chicken breast halves
- 1/4 teaspoon salt
- 1/4 teaspoon dried oregano
- 1/4 teaspoon freshly ground pepper
- 3 slices cooked turkey bacon
- 1/4 cup shredded part-skim mozzarella cheese
- Cooking spray

Microwave broth for around 30 seconds until warm, stir in butter until it melts and add garlic. Combine breadcrumbs and parmesan cheese on a plate, set aside.

Place each chicken breast half between 2 sheets of plastic wrap and pound to 1/4-inch thickness using a meat mallet. The other day I ran out of plastic wrap and used a gallon zip lock, it worked like a charm and was actually less messy!

Sprinkle both sides of chicken with salt, oregano, and pepper.  Top each breast half with 1 slice of turkey bacon and 1 tablespoon of mozzarella. Roll-up each breast half starting from the longer side (jelly-roll fashion). Dip each roll in the broth mixture and 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, you'll know it's done with the juices run clear and tops are golden.