Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.
