Chicken Royale Recipe

No Photo

Have you made this?

 Share your own photo!

Chicken Royale

Elsie Creason


Featured Pinch Tips Video

☆☆☆☆☆ 0 votes


boneless, skinless chicken breasts
4 oz
boursin cheese, quartered
1/2 c
walnuts, english, finely chopped
4 large
spinach leaves, steamed slightly
1/2 tsp
1/2 c
dry white wine
1/2 c
rasberry vinaigrette
2 Tbsp


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

2Roll the cheese quarters in walnuts.

3Place one spinach leaf on each breast, top with a cheese quarter.

4Fold the chicken around the spinach and cheese to form a mound. Sprinkle salt and pepper over the chicken.

5Place the chicken in baking pan.

6Cover and bake in a 350 oven for 30 minutes or until the chicken is fork tender.

7In a small saucepan, mix together the wine and raspberry vinaigrette dressing.

8Cook over medium heat until sauce is reduced by one-half then stir in the butter.

9Heat until the butter melts and stir until the sauce is smooth.

10Pour the sauce over the chicken.

11Serve 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.

About this Recipe

Course/Dish: Poultry Appetizers
Other Tag: Quick & Easy