Chicken and Mushrooms in Foil

1/2 pound mushrooms, chopped fine
3 grean onions, chopped fine
3 cloves garlic, minced (used minced garlic straight from the jar)
1/4 teaspoon each dried thyme and marjoram, crumbled
3 tablespoons dry red wine (substitute with cranberry juice)
1/4 cup low sodium chicken broth (used more in packets so that the meat would soak in the juices)
2 teaspoons lemon juice
nonstick cooking spray
2 skinned and boned chicken breasts (about 1 pound), halved
4 thin slices reduced-sodium ham (about 1/4 pound)

1. Set a heavy nonstick 7 inch 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.
2. Raise the heat to moderate, add the wine, and cook, uncovered, for 5 minutes. Add the chicken broth and cook 5 minutes longeror 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.
3. Preheat the over to 350. Lightly coat 4 sheets of aluminum foil, each 10 inches long, with the cooking spray. Lay 1 piece (I had one and a half. Worked out fine.) of the chicken on each piece of foil, spoon on 1/4 of the mushroom mixture, and top with 1 ham slice (I used a couple because they were thin pieces of lunch meat.). Fold the foi over and crimp tightly to seal.
4. Place packets on a baking sheet and bake for 17 to 20 minutes or until the chicken is done. (22 minutes)

Alright, this was way tastey! Loved it. Family loved it. I served it with brown rice and peas. Way healthy too!!!