Chicken Cordon Bleu
|2 4 oz.Chicken breast; boneless, skinless|
|2 largeSpinach; washed and stems removed|
|2 wedgesLaughing Cow Light Cheese|
|1 ounceHam; Reduced sodium, nitrate free|
|Paprika; to taste|
|1 cloveGarlic; minced|
|1 teaspoonExtra virgin olive oil|
|1 cupBaby bella mushrooms; sliced|
|1/8 teaspoonFresh ground black pepper|
|-- Dijon Yogurt Sauce --|
|1/2 cupNonfat plain Greek yogurt|
|1 tablespoonDijon mustard|
|1/2 teaspoon1% buttermilk|
|2 tablespoonChives; chopped|
Chicken Cordon Bleu Preparation
Preheat oven to 400?. 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 of 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.
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.
To prepare sauce, whisk together yogurt, mustard and buttermilk. Mix in 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.
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