Chicken Cordon Bleu

En Français, this classic dish of chicken swaddling ham and cheese can be extremely fattening. Low-sodium ham and creamy Laughing Cow cheese give it a clean makeover, non?
ChickenCordonBleu_article

Photo: Joanne Tsakos

By Heather Bainbridge

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

INGREDIENTS:

  • 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

DIJON YOGURT SAUCE

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

INSTRUCTIONS:

  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