chicken breast halves, boneless, skinless
english, finely chopped
leaves, steamed slightly
salad dressing, vinaigrette
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.