1 lb. mushrooms, chopped fine
3 green onions, chopped fine
3 cloves garlic, minced
1/4 tsp. each dried thyme & marjoram, crumbled
3 tbsp. dry red wine
1/4 c. low-sodium chicken broth
2 tsp. lemon juice
Non-stick cooking spray
2 skinned & boned chicken breasts, about 1 lb., halved
4 thin slices reduced sodium ham (about 1/4 lb.)

Set a heavy non-stick 7" skillet over low heat about 30 seconds. Add the mushrooms, green onions and garlic; cover and cook for 10 minutes or until the mushrooms have released their juices. Mix in the thyme and marjoram.

Raise the heat to moderate, add the wine and cook, uncovered for 5 minutes. Add the chicken broth and cook 5 minutes longer or until almost all the liquid has evaporated. Transfer the mushroom mixture to a bowl. When the mixture has cooled slightly, stir in the lemon juice.

Preheat the oven to 350 degrees. Lightly coat 4 sheets of aluminum foil, each 10" long, with the cooking spray. Lay 1 piece of chicken on each piece of foil, spoon on 1/4 of the mushroom mixture and top with 1 ham slice. Fold the foil over and crimp tightly to seal.

Place packets on a baking sheet and bake for 17 to 20 minutes or until the chicken is done.