Chicken Breasts Stuffed With Ham And Cheese

• 1 lb chicken breast, cutlets pounded very thin
• 4 ounces lean boiled ham, sliced thin (4 slices)
• 4 ounces lowfat swiss cheese, sliced thin (4 slices)
• cooking spray
• 1 cup fresh mushrooms, sliced
• 1 large shallot, finely minced
• 1/2 cup white wine
• 1/4 cup fat-free low-sodium chicken broth
• 1 teaspoon dried tarragon
• salt and pepper

1. Cut pounded chicken into 8 thin cutlets. Lay out 4 cutlets; top each with 1 slice of ham and 1 slice of cheese, and then top with a second cutlet.
2. Coat a large nonstick skillet with cooking spray and saute layered chicken-ham-cheese over medium-high heat, carefully turning once, for 8-10 minutes, until golden and cooked through. Remove to a plate and keep warm.
3. Respray pan and saute mushrooms and shallot over medium-high heat, stirring for 3 minutes. Add wine to deglaze pan, stirring to scrape up any brown bits, until it's reduced by half.
4. Add chicken broth and tarragon and simmer for 2 minutes. Stir in any chicken juices that have accumulated on plate and add salt and pepper to taste.

chicken, lean, swiss cheese, cooking spray, fresh mushrooms, shallot, white wine, chicken broth, tarragon, salt

Taken from www.food.com/recipe/chicken-breasts-stuffed-with-ham-and-cheese-329943 (may not work)