Instructions

1. 1

   Preheat the oven to 180C/350F.

2. 2

   Combine the chicken broth, melted butter and minced garlic in a bowl. Set aside. In another bowl, mix together the breadcrumbs, Parmigiano-Reggiano, and paprika.

3. 3

   Place each chicken breast between 2 sheets of heavy-duty plastic wrap, and pound each to 1/4-inch thickness using a meat mallet or rolling pin.

4. 4

   Sprinkle both sides of chicken with salt, pepper and oregano.

5. 5

   Place a cheese and ham slice on each breast within 1/2 inch of the edges. Tuck in the sides of the breast and roll up tight like a jellyroll and secure with toothpicks.

6. 6

   Dip each roll in chicken broth mixture and dredge in breadcrumb mixture.

7. 7

   Place rolls, seam side down, in a baking dish coated with butter.

8. 8

   Pour the remaining broth mixture over chicken.

9. 9

   Bake in the preheated oven for 28 minutes or until golden crisp.