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:
Pound chicken breasts to 1/4-inch thickness with flat side of meat mallet or chef’s knife.
Roll cheese in walnuts.
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.
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.
Serve with rice.
*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.
Servings: 4
Time preparation: 30 min.
Time total: 60 min.