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Paul Alexander

    • Chicken Royale

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    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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