Chicken Royale

----------------- Meal-Master ------------------

Title: Chicken Royale
Categories: Poultry, 1992 Dccc, 1st
Servings: 4

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

Pound the chicken pieces down to a 1/4-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 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

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