Chicken Cordon Bleu (Clean Eating)

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Nutritional Info
  • Servings Per Recipe: 2
  • 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

View full nutritional breakdown of Chicken Cordon Bleu (Clean Eating) calories by ingredient


Introduction

A delicious recipe adapted from Clean Eating Mag that my beaux & I LOVE (& he is a chicken cordon bleu SNOB!) A delicious recipe adapted from Clean Eating Mag that my beaux & I LOVE (& he is a chicken cordon bleu SNOB!)
Number of Servings: 2

Ingredients

    2 4-oz boneless, skinless chicken breasts
    2 large spinach leaves, washed stems removed
    2 wheelsLaughing Cow Light cheese
    1 oz reduced-sodium ham
    Paprika, to taste
    1 clove garlic, minced
    1 tsp extra-virgin olive oil
    1 cup baby bella mushrooms, sliced
    1/8 tsp ground black pepper

    DIJON YOGURT SAUCE
    1/2 cup nonfat Greek yogurt
    1 tbsp Dijon mustard
    1/2 tsp 1% buttermilk
    2 tbsp chives, chopped

Tips

If you can't find 1% buttermilk, look online for ways to make it from 1% milk & white vinegar! I do this almost every time!

Also, have your guests try the sauce on just a little bit of chicken first. The greek yogurt isn't for everyone. It definitely tastes way better on the chicken than alone though :-)


Directions

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