1\/2 lb. Mushrooms, chopped fine
\n3 Scallion, chopped fine
\n3 cloves Garlic, minced
\n1\/4 tsp. dried Majoram
\n1\/4 tsp. dried Thyme
\n3 T. Red Wine
\n1\/4 C. Chicken Stock
\n2 tsp. Lemon Juice
\nNonstick Cooking Spray
\n1 lb. Skinless, Boneless Chicken Breast Halves
\n4 thin slices Reduced Sodium Ham (about 1\/4 lb.)<\/p>\n
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.<\/p>\n
Yield: 4 servings
\nCalories: 172
\nFat: 2.3g
\nFiber: .4g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n