1/2 lb. Mushrooms, chopped fine
3 Scallion, chopped fine
3 cloves Garlic, minced
1/4 tsp. dried Majoram
1/4 tsp. dried Thyme
3 T. Red Wine
1/4 C. Chicken Stock
2 tsp. Lemon Juice
Nonstick Cooking Spray
1 lb. Skinless, Boneless Chicken Breast Halves
4 thin slices Reduced Sodium Ham (about 1/4 lb.)

Heat a heavy nonstick skillet over low heat about 30 seconds. Add the mushroom, scallion and garlic; cover and cook 10 minutes or until mushrooms have released thier juices. Mix in thyme and marjoram. Raise the heat to moderate, add wine and cook uncovered for 5 minutes. Add chicken broth and cook until almost all liquid has evaporated. Transfer mushroom mixture to a bowl and allow to cool slightly; stir in lemon juice. Preheat oven to 350 degrees. Coat 4 pieces of aluminum foil with cooking spray. Lay 1piece of chicken on each foil sheet, top with 1/4 mushroom mixture, and cover with 1 slice of ham. Fol the foil up and crimp tightly to seal. Place the packets on a baking sheet and bake for 10 minutes or until chicken is done.

Yield: 4 servings
Calories: 172
Fat: 2.3g
Fiber: .4g