Rocco DiSpirito creates healthy chicken cordon bleu rollups

When it comes to finding ways to reduce fat and calories, I favor reinventing a classic recipe rather starting from scratch.

And many times, that's all it takes. For example, just a little innovation was all that was needed to reinvent an old classic like chicken cordon bleu.

Traditionally, this recipe is made from a chicken breast that is pounded flat, wrapped around a filling of ham and cheese, then dipped in breadcrumbs and sauteed in butter. Translation -- eat too much of it, and you'll have to call in a search-and-rescue team to find your bones.

Here is a much easier interpretation -- with fewer calories and less fat, sodium and cholesterol. And healthful doesn't mean tasteless.

This recipe tastes delicious, even though I swapped out several fattening ingredients. For example, I replaced the butter with small amounts of cholesterol-free olive oil. The ham and cheese are lower-fat versions, and light whole-wheat bread takes the place of higher-carb breading. Voila! Now chicken cordon bleu can be declared a health food.

I've added a quick-to-fix side dish, too. My fat-free endive, apple, vinegar and tarragon salad is the perfect accompaniment to the chicken cordon bleu.

These rolls can be cooled, re-wrapped in parchment paper and chilled. To serve, heat in the microwave for 1 to 2 minutes on medium (50 percent power), or until heated through and the cheese has melted. They make an excellent packed lunch.

Chicken Cordon Bleu Rollups

Servings: 4

8 slices light wheat bread (such as Pepperidge Farm Light Style Extra Fiber or 7-Grain)

6 ounces deli-sliced smoked chicken breast

2 ounces deli-sliced low-sodium ham

2 tablespoons Dijon mustard, divided

4-ounce block 75 percent reduced-fat sharp cheddar cheese, cut into 16 even strips

Olive oil cooking spray

1 tablespoon red wine vinegar

1 teaspoon fresh tarragon, chopped

2 large Belgian endives, cut in half and sliced 1/2-inch thick lengthwise

1 Granny Smith apple, cored, quartered and cut into 1/4-inch slices

Lay two slices of the bread on a clean work surface. Overlap the curved tops of the bread slices by 1 inch. Use a rolling pin to flatten the bread slices into very thin rectangles, adding extra pressure to the overlapped area. Repeat with remaining bread slices to make 4 total rectangles.

Top the bread rectangles evenly with sliced chicken, then the ham, being sure to cover the surface of the bread evenly with each addition. Divide 1 tablespoon of the mustard between the rollups, spreading it evenly over the ham.

Stack 4 strips of cheese lengthwise along one short end of each rollup. Roll each up like a carpet, making it as tight as possible. Once it is rolled, wrap each roll tightly with a piece of parchment paper.

Place the rolls on a microwave-safe plate and microwave on high until warmed through, 1 to 2 minutes.

Meanwhile, spray a large nonstick skillet with cooking spray and place over medium-high heat. Unwrap each roll and place in the pan. Cook for 4 to 5 minutes, or until browned, rolling them around to brown evenly.

In a large bowl, mix the remaining 1 tablespoon of mustard, the vinegar and tarragon. Add the endive and apple slices and toss to coat. Season with salt and pepper, then divide between 4 serving plates. Once cheese is coming out the sides of the rolls and the bread is browned, place the rollups on a cutting board.

Cut each roll into 4 to 6 pieces and divide the pieces evenly among the plates.