Chicken royale

Yield: 4 servings

Measure Ingredient
4 eaches Breasts, chicken, halves, broiler/fryer, boned, skinned
4 ounces Cheese, Boursin, quartered OR
4 ounces Cheese, herb flavored quartered
½ cup Walnuts, English, finely chopped
4 larges Spinach, leaves, steamed slightly
½ teaspoon Salt
½ teaspoon Pepper
½ cup Wine, white, dry
½ cup Dressing, raspberry, vinaigrette,
2 tablespoons Margarine

Pound the chicken pieces down to a ¼-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 ¼ cup of bottled reduced-calorie red wine vinegar and oil dressing and ¼ cup seedless raspberry jam. Omit the margarine.

Cook: Dwight Dewsnap, Massachusetts Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest

: Delmarva Poultry Industries, Inc.

: Georgetown, Delaware, 19947-9622 From: Rob Stewart Date: 09-08-94

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