 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
Yet another way to prepare chicken! This gives an elegant presentation.It's great as a family meal, and your guests will enjoy this beautifully prepared entree as well. If raspberries are in season, sprinkle a few around the plate. Ingredients:
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 |
Directions:
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.
|
|