Chicken Cordon Bleu

Ingredients

• 1 teaspoon margarine OR butter
• 4 small skinless, boneless chicken breast halves (1 pound)
• 1/2 cup fat-free chicken broth
• 2 Tablespoons Celia's Traditional 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)
• 1 (5- to 6-ounce) bag prewashed baby spinach

Directions

1. 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.
3. Increase heat to medium-high. Stir in broth, balsamic vinegar, and pepper; cook, uncovered, 1 minute. Remove skillet from heat; top each chicken breast with a slice of ham, then a slice of mozzarella cheese. Cover skillet until cheese melts, about 3 minutes.
5. Arrange spinach on large platter; top with chicken breasts and drizzle with pan sauce.

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