Ingredients

Preparation 10 minutes, cooking time 15 minutes

1 teaspoon margarine or butter
4 small skinless, boneless chicken breast halves (1 pound)
1/2 cup fat-free chicken broth
2 tablespoons balsamic vinegar
1/8 teaspoon coarsely ground black pepper
4 thin slices cooked ham (2 ounces)
4 thin slices part-skim mozzarella cheese (2 ounces)
5- to 6-ounce bag prewashed baby spinach

Directions

In nonstick 12-inch skillet, melt margarine over medium-high heat until hot. Add chicken and cook 5 minutes. Reduce heat to medium and turn chicken over; cover and cook until chicken is golden brown and just loses its pink color throughout, about 5 minutes longer.

Increase heat to medium-high. Stir in broth, vinegar and pepper; cook, uncovered, 1 minute. Remove skillet from heat; top each chicken breast with a slice of ham, then a slice of cheese. Cover skillet until cheese melts, about 3 minutes.

Arrange spinach on large platter; top with chicken breasts and drizzle with pan sauce. Makes 4 main-dish servings.

Nutrition information per serving: About 210 cal., 34 g pro., 5 g carbo., 6 g total fat (3 g saturated), 62 mg chol., 560 mg sodium.