| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
English |
Poultry, 1992 dccc, 1st |
4 |
Servings |
INGREDIENTS
| 4 |
|
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 |
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
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