Chicken Cordon Bleu (Clean Eating)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 4-oz boneless, skinless chicken breasts2 large spinach leaves, washed stems removed2 wheelsLaughing Cow Light cheese1 oz reduced-sodium hamPaprika, to taste1 clove garlic, minced1 tsp extra-virgin olive oil1 cup baby bella mushrooms, sliced1/8 tsp ground black pepperDIJON YOGURT SAUCE1/2 cup nonfat Greek yogurt1 tbsp Dijon mustard1/2 tsp 1% buttermilk2 tbsp chives, chopped
Preheat the oven to 400°F. Pound the chicken with a mallet to about 1/4-inch thickness (I like to use saran wrap between the chicken & the mallet. I feel like it tears less). Put 1 spinach leaf on top of each breast. Smoosh the cheese wheels & place one of each on top of the spinach. Top each with 1/2 slice of ham, folding as needed. Gently roll up each breast and secure with a toothpick. Sprinkle outer side of the breast with paprika to taste. Bake until chicken is cooked through (about 20 minutes).
While the chicken is baking, sauté the garlic in oil in a nonstick skillet for 1 minute on medium-high heat. Add mushrooms and pepper. Stir occasionally for 10 minutes until soft. Remove from heat. Cover and set aside.
For the sauce, whisk together yogurt, mustard and buttermilk. Mix in the chives.
Divide mushrooms equally between 2 plates, about 1/4 cup each. Then place chicken on bed of mushrooms and drizzle 1/4 cup yogurt sauce over top.
Serving Size: Makes 2 stuffed chicken breasts
While the chicken is baking, sauté the garlic in oil in a nonstick skillet for 1 minute on medium-high heat. Add mushrooms and pepper. Stir occasionally for 10 minutes until soft. Remove from heat. Cover and set aside.
For the sauce, whisk together yogurt, mustard and buttermilk. Mix in the chives.
Divide mushrooms equally between 2 plates, about 1/4 cup each. Then place chicken on bed of mushrooms and drizzle 1/4 cup yogurt sauce over top.
Serving Size: Makes 2 stuffed chicken breasts
Nutritional Info Amount Per Serving
- Calories: 270.2
- Total Fat: 7.5 g
- Cholesterol: 85.5 mg
- Sodium: 556.7 mg
- Total Carbs: 5.5 g
- Dietary Fiber: 1.1 g
- Protein: 42.0 g
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