Chicken royale
4 servings
Ingredients
| Quantity | 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 |
Directions
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