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Chicken Royale















Trans-fat Free, Low Carb, Sugar-Free


4 each chicken breast halves, boneless, skinless
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
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℉ (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 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.


* not incl. in nutrient facts

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Gourment Secrets

 over 5 years ago

Chicken recipes are one of my favorites. Great recipe!

Nutrition Facts

Serving Size 124g (4.4 oz)
Amount per Serving
Calories 34559% of calories from fat
 % Daily Value *
Total Fat 23g 35%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 88mg 29%
Sodium 521mg 22%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 5%
Sugars g
Protein 68g
Vitamin A 8% Vitamin C 1%
Calcium 13% Iron 9%
* based on a 2,000 calorie diet How is this calculated?


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