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Chicken Cordon Bleu
Nb persons: 2
Yield:
Preparation time: 75
Total time: 35 minutes
Source:
| 8-oz | boneless, skinless chicken breasts, 2 4 oz pieces |
| 2 large | spinach leaves, washed stems removed |
| 2 wedges | Laughing Cow Light cheese |
| 1 oz | reduced-sodium nitrate-free 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 |
| 1/2 cup | nonfat Greek-style yogurt |
| 1 tbsp | Dijon mustard |
| 1/2 tsp | 1% buttermilk |
| 2 tbsp | chives, chopped |
INSTRUCTIONS:
ONE: Preheat oven to 400°F. Pound chicken with a mallet to 1/4-inch thickness. Be careful not to tear apart the breast. Lay 1 spinach leaf on top of each breast. Then spread cheese wedge to cover spinach. Top with 1/2 slice ham, folding ham over as needed to fit breast. Gently roll up each breast and secure with a toothpick. Sprinkle outer side of breast with paprika. Bake in oven for 20 minutes, until chicken is cooked through.
TWO: While chicken is baking, saute 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.
THREE: To prepare sauce, whisk together yogurt, mustard and buttermilk. Mix in chives.
FOUR: Divide mushrooms equally between 2 plates, about 1/4 cup each. Then place chicken on bed of mushrooms and drizzle '.4 cup yogurt sauce over top.
Nutrients per serving (1 chicken cordon bleu, 1/4 cup mushrooms, 1/4 cup yogurt sauce): Calories: 281, Total Fat: 9g, Sat. Fat: 3 g, Carbs: 70 g, Fiber: 2 g, Sugars: 3 g, Protein: 38 g, Sodium: 587mg, Cholesterol: 80 mg
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