Recipe - Chicken Royale

4 Breasts, chicken, halves,
broiler/fryer, boned,
skinned
4 ounce Cheese, Boursin,
quartered OR
4 ounce Cheese, herb flavored
quartered
One half cup Walnuts, English, finely
chopped
4 lg Spinach, leaves, steamed
slightly
One half teaspoon Salt
One half teaspoon Pepper
One half cup Wine, white, dry
One half cup Dressing, raspberry,
vinaigrette,
2 tablespoon Margarine

Pound the chicken pieces down to a 1/4inch 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
onehalf 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
One fourth cup of bottled reducedcalorie red wine vinegar and oil dressing
and One fourth 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, 199479622

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/dpi.zip