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Name: Chicken Royale
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1/2 ts Salt; 4 oz Cheese, Boursin,; 1/2 ts Pepper; 4 Breasts, chicken, halves,; 1/2 c Dressing, raspberry,; 4 oz Cheese, herb flavored; 4 lg Spinach, leaves, steamed; 2 tb Margarine; 1/2 c Walnuts, English, finely; 1/2 c Wine, white, dry

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INGREDIENTS

broiler/fryer, boned,
quartered OR
slightly
1/2 ts Salt
4 oz Cheese, Boursin,
1/2 ts Pepper
4 Breasts, chicken, halves,
vinaigrette,
1/2 c Dressing, raspberry,
4 oz Cheese, herb flavored
4 lg Spinach, leaves, steamed
quartered
2 tb Margarine
skinned
1/2 c Walnuts, English, finely
chopped
1/2 c Wine, white, dry

Servings

INSTRUCTIONS

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. Cook: Dwight Dewsnap, Massachusetts Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries, Inc. : Georgetown, Delaware, 19947-9622 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/dpi.zip

NOTES

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Chicken Royale

broiler/fryer, boned,
 quartered OR
 slightly
1/2 ts Salt
4 oz Cheese, Boursin,
1/2 ts Pepper
4 Breasts, chicken, halves,
 vinaigrette,
1/2 c Dressing, raspberry,
4 oz Cheese, herb flavored
4 lg Spinach, leaves, steamed
 quartered
2 tb Margarine
 skinned
1/2 c Walnuts, English, finely
 chopped
1/2 c Wine, white, dry

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.         Cook:  Dwight Dewsnap, Massachusetts         Source: "Chicken Cookery"  - 1994 Delmarva Chicken Cooking Contest       :       Delmarva Poultry Industries, Inc.       :       Georgetown, Delaware, 19947-9622    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/dpi.zip

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Nutrition

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Serving Size: 1 Serving (200g)
Recipe Makes: 4 Servings

Calories: 126
Calories from Fat: 102 (81%)

Amt Per Serving		% DV

	Total Fat 11.3g	15 %
	Saturated Fat 2.1g	11 %
	Monounsaturated Fat 5.5g
	Polyunsanturated Fat 3.4g
Cholesterol 0mg		0 %
Sodium 133.8mg		5 %
Potassium 33.5mg		1 %
Total Carbohydrate 1.4g		0 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 1.2g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 126

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