Cooking Recipe Chicken Royale

Recipe Ingredients

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

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

Roll the cheese quarters in walnuts.

Plac e one spinach leaf on each breast, top with a cheese

Directions

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

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

Categories matching this recipe

Poultry