4 half chicken breasts, skinned and boned
2 oz. ham, cut into 4 thin slices
1 oz. Mozzarella cheese, grated
1/4 tsp. dried thyme
2/3 c. low sodium chicken broth
1/4 c. white wine
1/4 c. lemon juice
Pepper to taste
Vegetable cooking spray

Pound chicken breasts until approximately 1/4 inch thick. On top of each, place a slice of ham and 1/4 of the cheese. Roll up chicken, tucking in ends, and secure with toothpicks. This can be done ahead of time; refrigerate rolls until ready to cook.

Spray pan with vegetable cooking spray and brown chicken rolls on all sides. Sprinkle with thyme and pour low sodium broth over rolls. Cover tightly and simmer 15 minutes. Remove chicken breasts and keep warm, saving pan juices.

Add wine and lemon juice to pan juices and boil down sauce until reduced by half. Add pepper to taste. Serve over chicken rolls. Yield: 4 servings.

Nutritional Information per serving: 191 calories, 8 g fat, 100 mg cholesterol, moderate sodium.