Chicken Royale

Name: Chicken Royale
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 3 boneless skinless chicken breasts, halved; 4 ounces boursin cheese, quartered (or other herb-flavored cheese); 1/2 cup english walnuts, finely chopped; 4 large spinach leaves, steamed slightly; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/2 cup dry white wine; 1/2 cup light raspberry vinaigrette dressing (if lite raspberry vinaigrette is not available sub 1/4 cup lite red wine vinegar and oil dressing an); 2 tablespoons butter or 2 tablespoons margarine

Submitted by FLUFFSTER

"Yet another way to prepare chicken! This gives an elegant presentation.It's great as a family meal, and your guests will enjoy this beautifully prepared entree as well. If raspberries are in season, sprinkle a few around the plate."

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photo by alligirl

Ready In:: 1hr
Ingredients:: 9
Serves:: 4

ingredients

3 boneless skinless chicken breasts, halved
4 ounces boursin cheese, quartered (or other herb-flavored cheese)
¹⁄₂ cup english walnuts, finely chopped
4 large spinach leaves, steamed slightly
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon black pepper
¹⁄₂ cup dry white wine
¹⁄₂ cup light raspberry vinaigrette dressing (if lite raspberry vinaigrette is not available sub 1/4 cup lite red wine vinegar and oil dressing an)
2 tablespoons butter or 2 tablespoons margarine

directions

Pound chicken breasts to 1/4-inch thickness with flat side of meat mallet or chef's knife.
Roll cheese in walnuts.
Place 1 spinach leaf on each breast; top with a cheese quarter. Fold chicken around spinach and cheese to form a mound.Sprinkle salt and pepper over chicken. Place chicken in baking pan. Cover. Bake in 350 degree oven for 30 minutes or until chicken is fork-tender.
Mix wine and dressing in small skillet. Cook over medium heat until sauce is reduced by one-half: stir in butter or margarine. Pour sauce over chicken.
Serve with rice.
*If raspberry vinaigrette is not available, substitute 1/4 cup bottled reduced calorie red wine vinegar and oil dressing and 1/4 cup seedless raspberry jam. Omit butter or margarine.

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Reviews

WONDERFUL! (And I made a mistake and it still turned out GREAT!) I followed the recipe as directed, but had a bit more walnuts left over, as I had eyeballed those, so I sprinkled them over the top. The chicken browned in the oven beautifully. When making the sauce, I only reduced the vinaigrette, as I forgot the other 2 ingredients :-( It was still wonderful, and I would make it like that again, though I will try it the right way, with the sauce made as directed. Thanks for sharing a great dish, FLUFFSTER.

alligirl

RECIPE SUBMITTED BY

FLUFFSTER

Bullhead City, Arizona

I would like to welcome you to my recipes. I have been with Food.com since 10/05. My beloved husband, Tom, passed away 3 years ago. My world stopped. It's taken me all this time to find my way back to life without him. I have been so blessed to have found my second, once in a lifetime. I've met an amazing man who is so good to me. We moved from Las Vegas, Nevada to Bullhead City, Az. in February, and we love it here. I have worked at Bally's and Paris hotel.casinos, in Las Vegas. I have seen some very famous entertainers, including Liza Minnelli, Penn and Teller, Ray Liotta, Dr. J (Julius Erving), Frank Sinatra and his wife Barbara Marx. and many, many more. Cooking is my passion, and I am slowly, but surely beginning to venture into the world of baking. To me, cooking is so much easier because baking is so much more exact. I love to make Italian and Mexican food the best, followed by Chinese and last, but by far the least, good old American food! How can you beat chicken fried steak, mashed potatoes and gravy?? I love to find several recipes and put my own spin on them and create a new recipe.

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