Chicken Royale

Recipe Ingredients

4		Breasts - chicken, halves, - broiler/fryer, bon
		Skinned
4 oz	113g	Cheese - boursin, - quartered or
4 oz	113g	Cheese - herb flavored
		Quartered
1/2 cup	118ml	Walnuts - english, finely
		Chopped
4		Spinach - leaves, steamed (large)
		Slightly
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Pepper
1/2 cup	118ml	Wine - white, dry
1/2 cup	118ml	Dressing - raspberry, - vinaigrette,
2 tablespoons	30ml	Margarine

Recipe Instructions

Pound the chicken pieces down to a 1/4-inch thickness.

Roll the cheese quarters in walnuts.

Place one spinach leaf on each breast, top with a cheese quarter. Fold the chicken around the spinach and cheese to form a mound.

Sprinkle salt and pepper over the chicken.

Place the chicken in baking pan. Cover and bake in a 350 F oven for 30 minutes or until the chicken is fork tender.

In a small saucepan, mix together the wine and raspberry vinaigrette dressing. Cook over medium heat until sauce is reduced by one-half then stir in the margarine. Heat until the margarine melts and stir until the sauce is smooth.

Pour the sauce over the chicken. Serve with rice.

* If raspberry vinaigrette dressing is not available, substitute 1/4 cup of bottled reduced-calorie red wine vinegar and oil dressing and 1/4 cup seedless raspberry jam. Omit the margarine.

Source:
Cook: Dwight Dewsnap, Massachusetts "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries, Inc. : Georgetown, Delaware, 19947-9622

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