Ingredients Jump to Instructions ↓

  1. 4 Breasts - chicken, halves, - broiler/fryer, bon

  2. Skinned

  3. 4 oz 113g Cheese - boursin, - quartered or 4 oz 113g Cheese - herb flavored

  4. 1/2 cup 118ml Walnuts - english, finely

  5. Chopped 4 Spinach - leaves, steamed (large)

  6. Slightly

  7. 1/2 teaspoon 2 1/2ml Salt

  8. 1/2 teaspoon 2 1/2ml Pepper

  9. 1/2 cup 118ml Wine - white, dry

  10. 1/2 cup 118ml Dressing - raspberry, - vinaigrette,

  11. 2 tablespoons 30ml Margarine

Instructions Jump to Ingredients ↑

  1. Pound the chicken pieces down to a 1/4-inch thickness.

  2. Roll the cheese quarters in walnuts.

  3. Place one spinach leaf on each breast, top with a cheese quarter. Fold the chicken around the spinach and cheese to form a mound.

  4. Sprinkle salt and pepper over the chicken.

  5. Place the chicken in baking pan. Cover and bake in a 350 F oven for 30 minutes or until the chicken is fork tender.

  6. 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.

  7. Pour the sauce over the chicken. Serve with rice.

  8. * 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.


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