CHICKEN ROYALE

Chicken Royale image

Provided by Elsie Creason

Number Of Ingredients 8

4 boneless, skinless chicken breasts
4 oz boursin cheese, quartered
1/2 c walnuts, english, finely chopped
4 large spinach leaves, steamed slightly
1/2 tsp pepper
1/2 c dry white wine
1/2 c rasberry vinaigrette
2 Tbsp butter

Steps:

1. Pound the chicken pieces down to a 1/4-inch thickness.
2. Roll the cheese quarters in walnuts.
3. Place one spinach leaf on each breast, top with a cheese quarter.
4. Fold the chicken around the spinach and cheese to form a mound. Sprinkle salt and pepper over the chicken.
5. Place the chicken in baking pan.
6. Cover and bake in a 350 oven for 30 minutes or until the chicken is fork tender.
7. In a small saucepan, mix together the wine and raspberry vinaigrette dressing.
8. Cook over medium heat until sauce is reduced by one-half then stir in the butter.
9. Heat until the butter melts and stir until the sauce is smooth.
10. Pour the sauce over the chicken.
11. 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.