Real Recipes From Real Home Cooks ®

chicken royale

Recipe by
Elsie Creason
Las Cruces, NM

Ingredients For chicken royale

  • 4
    boneless, skinless chicken breasts
  • 4 oz
    boursin cheese, quartered
  • 1/2 c
    walnuts, english, finely chopped
  • 4 lg
    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.

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