Chicken Royale

Yields:	4 servings
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	Preparation	10 minutes
	Cooking	30 minutes
	Ready In	40 minutes

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Ingredients

4	each	chicken breast halves, boneless and skinless	boiler/fryer
4	ounces	cheese	boursin, quartered
1/2	cup	walnuts	english, finely chopped
4	large	spinach	leaves, steamed slightly
1/2	teaspoon	salt
1/2	teaspoon	black pepper
1/2	cup	wine	white, dry
1/2	cup	salad dressing, vinaigrette	raspberry
2	tablespoons	margarine

Directions

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 degree 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.

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Member Review

Empire State Muffins

I found this recipe in a magazine about 10 years ago and made some for goody baskets we gave out to the Dental offices that sent referrals to us. They raved about the muffins! They are moist, flavorful and delicious.

Reviewed by sunnymorningwoman