This low-fat chicken cordon bleu recipe is made with low-sodium ham to help to follow the SP Dietary Plan. This Chicken Cordon Bleu Recipe would go great with a side salad.

Ingredients

• 2 4-oz boneless, skinless chicken breasts
• 2 large spinach leaves, washed stems removed
• 2 wedges 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

2 DIJON YOGURT SAUCE

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

Preparation

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.

Nutrition Information

Serving Size: 1 chicken cordon bleu, ¼ cup mushrooms, ¼ cup yogurt sauce

• Calories: 281
• Carbohydrate Content: 10 g
• Cholesterol Content: 80 mg
• Fat Content: 9 g
• Fiber Content: 2 g
• Protein Content: 38 g
• Sodium Content: 587 mg
• Sugar Content: 3 g