This version of chicken cordon bleu is still an elegant entree, but it’s an easy, low-fat recipe. No one will complain: The sauteed chicken breasts are topped with sliced ham and mozzarella, and are served on a bed of baby spinach. Total fat per serving is only about 6 grams.

The recipe is from “Good Housekeeping Light and Healthy Cookbook” (Hearst Books, 2003, $24.95), and it’s triple-tested. The book offers a selection of 375 recipes with the expressed aim of making it easy for you “to eat right without sacrificing flavor.” Recipes run the gamut from appetizers to desserts.

Chicken Cordon Bleu

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1 teaspoon margarine or butter

4 small skinless, boneless chicken breast halves (1 pound)

1/2 cup fat-free chicken broth

2 tablespoons 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)

5- to 6-ounce bag prewashed baby spinach

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.

Increase heat to medium-high. Stir in broth, vinegar and pepper; cook, uncovered, 1 minute. Remove skillet from heat; top each chicken breast with a slice of ham, then a slice of cheese. Cover skillet until cheese melts, about 3 minutes. Arrange spinach on large platter; top with chicken breasts and drizzle with pan sauce. Makes 4 main-dish servings.

Nutrition information per serving: About 210 calories, 34 grams protein, 5 grams carbohydrates, 6 grams total fat (3 grams saturated) and 62 milligrams cholesterol.