LOCATION: Recipes >> Poultry >> Royale
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Royale
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Chicken Royale
Yield: 4 servings
4 chicken breast halves, boned and skinned
4 oz Boursin or other herb cheese quartered
1/2 c English walnuts, chopped
4 spinach leaves, slightly steamed
1/2 ts salt
1/2 ts pepper
1/2 c dry white wine
1/2 c raspberry vinaigrette dressing
2 tb butter
raspberries for garnish
On hard surface, with meat mallet or similar flattening utensil,
pound chicken to 1/4 inch thickness.
Roll the cheese quarters in walnuts.
Place one 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 and bake in 350 degree oven 30
minutes or until chicken is fork tender.
In a small frypan, mix together wine and raspberry vinaigrette
dressing. Cook over medium heat until sauce is reduced by half;
stir in butter.
Pour sauce over chicken. Serve with rice, and garnish with fresh
raspberries.
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