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Chicken Royale
Tis the season for party perfect chicken.


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4 boneless, skinless chicken breast halves
1 package (4 ounces) Boursin or other herb-flavored cheese, quartered
1/2 cup English walnuts, finely chopped
4 large spinach leaves, steamed slightly
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup dry white wine
1/2 cup bottled reduced-calorie raspberry vinaigrette dressing
2 tablespoons margarine


On hard surface with meat mallet or similar flattening utensil, pound chicken to 1/4 -inch thickness. Roll the cheese quarters in walnuts. Place one spinach leaf on each breast; top with a cheese quarter. Fold chicken around spinach and cheese to form a mound. Sprinkle salt and pepper over chicken. Place chicken in baking pan. Cover and bake in 350°F. oven 30 minutes or until chicken is fork tender. In a small saucepan, mix together wine and raspberry vinaigrette dressing. Cook over medium heat until sauce is reduced by one-half; stir in margarine. Pour sauce over chicken. Serve with rice.

Nutritional Information:

Servings: 4

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