Chicken Cordon Bleu- Fantastic Food Friday

I love, LOVE this recipe. It’s easy and it might be my most favorite dinner. I don’t always serve it with the mushrooms, but they are pretty tasty! We like it with steamed broccoli or a small salad.

Adapted from Clean Eating Magazine.


Clean Eating Chicken Cordon Bleu


2 4-oz boneless, skinless chicken breasts

2 large spinach leaves, washed stems removed

2 wedges Laughing Cow Light cheese

1 oz ham slices

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 chopped chives


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.

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.

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.

I'd love to hear what you think!

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