Recipe Detail Chicken Royale

Chicken Royale

4 ea Breasts, chicken, halves, broiler/fryer, boned, skinned 4 oz Cheese, Boursin, quartered OR 4 oz Cheese, herb flavored quartered 1/2 c Walnuts
, English, finely chopped
4 lg Spinach, leaves, steamed slightly 1/2 ts Salt
1/2 ts Pepper
1/2 c Wine, white, dry 1/2 c Dressing, raspberry, vinaigrette, 2 tb Margarine
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. Cook: Dwight Dewsnap, Massachusetts "Chicken Cookery" - Delmarva Chicken Cooking Contest : Delmarva Poultry Industries, Inc. Georgetown, Delaware, 7-9622


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