Chicken Royale

• 4 each chicken breast halves, boneless, skinless boiler/fryer
• 4 ounces cheese boursin, quartered
• 1/2 cup walnuts english, finely chopped
• 4 large spinach leaves, steamed slightly
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup wine white, dry
• 1/2 cup salad dressing, vinaigrette raspberry
• 2 tablespoons margarine

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.
5. Sprinkle salt and pepper over the chicken.
6. Place the chicken in baking pan.
7. Cover and bake in a 350F (180C) F oven for 30 minutes or until the chicken is fork tender.
8. In a small saucepan, mix together the wine and raspberry vinaigrette dressing.
9. Cook over medium heat until sauce is reduced by one-half then stir in the margarine.
10. Heat until the margarine melts and stir until the sauce is smooth.
11. Pour the sauce over the chicken.
12. Serve with rice.

chicken breast halves, cheese, walnuts, spinach, salt, black pepper, wine white, salad dressing, margarine

Taken from recipeland.com/recipe/v/chicken-royale-33686 (may not work)