Stephen and I started a new way of eating this month called Clean Eating, basically no sugars (unless natural), all whole wheat and no processed foods, so far so good! Pinterest is my best friend! I love searching for new recipes on there and testing them out to see how Stephen likes them. This one I made last night and it was scrumptious!

INGREDIENTS:

2 4-oz boneless, skinless chicken breasts
2 large spinach leaves, washed stems removed
2 wedges light cheese
1 oz ham
Paprika, to taste
1 clove garlic, minced
1 tsp extra-virgin olive oil
1 cup 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:

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.

Variations: I did not make it with the mushrooms or the yogurt sauce. I did add some crushed croutons to the top (I was out of my homemade bread crumbs!) And our chicken took a little longer than 20 mins.