Chicken Royale
Description
This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
Chicken Royale
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. Cook: Dwight Dewsnap, Massachusetts
From: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries, Inc. : Georgetown, Delaware, 19947-9622
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