Chicken Royale

Chicken Royale Recipe

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Elsie Creason


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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 Chicken Royale

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