Chicken Royale

Chicken Royale

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Elsie Creason



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  • 4
    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

How to Make Chicken Royale


  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.
  4. Fold the chicken around the spinach and cheese to form a mound. Sprinkle salt and pepper over the chicken.
  5. Place the chicken in baking pan.
  6. Cover and bake in a 350 oven for 30 minutes or until the chicken is fork tender.
  7. In a small saucepan, mix together the wine and raspberry vinaigrette dressing.
  8. Cook over medium heat until sauce is reduced by one-half then stir in the butter.
  9. Heat until the butter melts and stir until the sauce is smooth.
  10. Pour the sauce over the chicken.
  11. 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.

Printable Recipe Card

About Chicken Royale

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

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