2 4oz boneless skinless chicken breasts
2 large spinach leaves, washed
2 wedges laughing cow light cheese
1 oz reduced-sodium nitrate free ham
1 clove garlic minced
1 tsp olive oil
1 cup 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 buttermilk
2 tbsp chives chopped
Preheat oven to 400 degrees. Pound chicken with a mallet to 1/4 inch thickness. Lay one spinach leaf on top of each breast. Spread cheese wedge to cover spinach. Top with ham. Roll up breast and secure with a toothpick. Sprinkle outside 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 one minute on med-high heat. Add mushrooms and pepper. Stir occasionally for ten minutes until soft. Remove from heat. Cover and set aside.
To preppare 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 some yogurt sauce on top.
This meal was rich and delicious. Try it out!