Chicken Royale

• 3 boneless skinless chicken breasts, halved
• 4 ounces boursin cheese, quartered (or other herb-flavored cheese)
• 1/2 cup english walnuts, finely chopped
• 4 large spinach leaves, steamed slightly
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup dry white wine
• 1/2 cup light raspberry vinaigrette dressing (if lite raspberry vinaigrette is not available sub 1/4 cup lite red wine vinegar and oil dressing an)
• 2 tablespoons butter or 2 tablespoons margarine

1. Pound chicken breasts to 1/4-inch thickness with flat side of meat mallet or chef's knife.
2. Roll cheese in walnuts.
3. Place 1 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. Bake in 350 degree oven for 30 minutes or until chicken is fork-tender.
4. Mix wine and dressing in small skillet. Cook over medium heat until sauce is reduced by one-half: stir in butter or margarine. Pour sauce over chicken.
5. Serve with rice.
6. *If raspberry vinaigrette is not available, substitute 1/4 cup bottled reduced calorie red wine vinegar and oil dressing and 1/4 cup seedless raspberry jam. Omit butter or margarine.

chicken breasts, boursin cheese, english walnuts, spinach, salt, black pepper, white wine, light raspberry vinaigrette dressing, butter

Taken from www.food.com/recipe/chicken-royale-164267 (may not work)