Chicken Royale
Chicken Royale recipe
Yield
4 servingsPrep
10 minCook
30 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 |
chicken breast halves, boneless, skinless
boiler/fryer |
|
|
| 4 | ounces |
cheese
boursin, quartered |
|
| ½ | cup |
walnuts
english, finely chopped |
|
| 4 | large |
spinach
leaves, steamed slightly |
*
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| ½ | cup |
wine
white, dry |
*
|
| ½ | cup |
salad dressing, vinaigrette
raspberry |
* |
| 2 | tablespoons |
margarine
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breast halves, boneless, skinless
boiler/fryer |
|
| 115.6 | ml/g |
cheese
boursin, quartered |
|
| 118 | ml |
walnuts
english, finely chopped |
|
| 4 | large |
spinach
leaves, steamed slightly |
*
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 118 | ml |
wine
white, dry |
*
|
| 118 | ml |
salad dressing, vinaigrette
raspberry |
* |
| 3E+1 | ml |
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, and 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 a baking pan.
Cover and bake in a 350℉ (180℃) 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 the sauce is reduced by one-half then stir in the margarine.
Heat until the margarine melts and stirs until the sauce is smooth.
Pour the sauce over the chicken.
Serve with rice.
Note:
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.
