Saved in 3 recipe boxes and 2 cookbooks
|4||each||chicken breast halves, boneless and skinless||boiler/fryer|
|½||cup||walnuts||english, finely chopped|
|4||large||spinach||leaves, steamed slightly*|
|½||cup||salad dressing, vinaigrette||raspberry*|
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.
First published: 1996-01-27 last updated: 2015-02-09