7 OR LESS
Chicken topped with ham and cheese in skillet

Associated Press

In this version of chicken cordon bleu, a skillet-cooked breast, topped with ham and mozzarella, is served on a bed of spinach. Associated Press

The recipe is from "Good Housekeeping Light and Healthy Cookbook" (Hearst Books, 2003, $24.95), and it's triple-tested. The book offers 375 recipes with the expressed aim of making it easy for you "to eat right without sacrificing flavor." Recipes range from appetizers to desserts.

Chicken Cordon Bleu

• 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
• 4 thin slices cooked ham (2 ounces)
• 4 thin slices part-skim mozzarella cheese (2 ounces)
• 5- to 6-ounce bag prewashed baby spinach

In nonstick 12-inch skillet, melt margarine over medium-high heat. 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 and vinegar; add salt and pepper to taste; 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.

Per serving: About 210 calories, 34 g protein, 5 g carbo., 6 g fat (3 g saturated), 62 mg chol., 560 mg sodium.