Recipe

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• 4 boneless skinless chicken breast halves (pounded flat to 1/4-inch thickness with a mallet)
• 1 (4 oz) package boursin cheese , with herbs, cut into 4 chunks
• 1/2 cup walnuts, very finely chopped (approximately )
• 4 leaves fresh spinach (or several leaves of baby spinach)
• 1/2 tsp salt , to taste
• 1/2 tsp pepper , to taste
• 1/2 cup dry white wine
• 1/4 cup red wine and vinegar salad dressing (homemade or purchased)
• 1/4 cup seedless raspberry jam
• fresh raspberry, garnish (optional)
• fresh herb, garnish (optional)

• 1 Preheat oven to 350 F and have a baking pan greased and ready to go.
• 2 If you haven't already pounded your chicken breast halves, do so now- they need to be 1/4 thin.
• 3 Bring a small saucepan of water to a boil.
• 4 Using tongs, briefly dip spinach leaves one at a time into the boiling water to blanch- just a few seconds each leaf or they will get soggy- they should still be mostly raw.
• 5 Pat dry and set aside on a plate.
• 6 Pour finely chopped nuts into a small bowl and roll each chunk of boursin cheese in the nuts to coat and set aside (discard extra nuts that don't stick to cheese).
• 7 Lay pounded chicken breasts on top of a sheet of wax paper on your counter and season both sides of each breast half with some of the salt& pepper (to taste).
• 8 Set 1 well dried blanched spinach leaf on top of each piece of chicken, trimming with kitchen shears if needed so the spinach doesn't extend over the edge of the chicken piece.
• 9 Next,place a nut coated cheese chunk on top of each chicken piece in the center.
• 10 Fold chicken ends up over the cheese to make a bundle, securing with toothpicks if needed.
• 11 Set chicken rolls in a greased baking pan and cover with foil (season with more salt& pepper to taste).
• 12 Bake in a preheated 350F oven for 30 minutes or until chicken is tender and cooked all the way through.
• 13 Meanwhile,combine wine,dressing,and jam in a small skillet.
• 14 Cook over medium-high heat until reduced by half (this may take several minutes- be patient and don't be tempted to raise the heat to quicken the process).
• 15 If the sauce is ready before the chicken, simply remove from burner and reheat slightly before pouring over the cooked chicken.
• 16 If you like, decorate each plate with a garnish of fresh rasperries and a few sprigs of fresh green herbs (optional step).
• 17 Remove cooked cooked chicken to serving plates,with raspberry sauce ladled over the top (removing toothpicks before serving) and garnished if desired.