Chicken Cordon Bleu

This classic chicken cordon bleau recipe is made with low-sodium ham and creamy Laughing Cow cheese to give it a clean makeover.

Photo: Joanne Tsakos

By Heather Bainbridge

This Chicken Cordon Bleu Recipe would go great with a side salad!

Serves: 2
Hands-on time: 15 minutes
Total time: 25 minutes


  • 2 4-oz boneless, skinless chicken breasts
  • 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 yogurt
  • 1 tbsp Dijon mustard
  • 1/2 tsp 1% buttermilk
  • 2 tbsp chives, chopped


  1. 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.
  2. While chicken is baking, sauté 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.
  3. To prepare sauce, whisk together yogurt, mustard and buttermilk. Mix in chives.
  4. 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.

Nutrients per serving (1 chicken cordon bleu, ¼ cup mushrooms, ¼ cup yogurt sauce): Calories: 281, Total Fat: 9 g, Sat. Fat: 3 g, Carbs: 10 g, Fiber: 2 g, Sugars: 3 g, Protein: 38 g, Sodium: 587 mg, Cholesterol: 80 mg



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