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| 4 | Breasts, chicken, halves, broiler/fryer, boned, skinned |
| 4 x ca. 30 g | Cheese, Boursin, quartered Or |
| 4 x ca. 30 g | Cheese, herb flavored quartered |
| 1/2 Tasse | Walnuts, English, finely chopped |
| 4 gross | Spinach, leaves, steamed slightly |
| 1/2 Teelöffel | salt |
| 1/2 Teelöffel | pepper |
| 1/2 Tasse | Wine, white, dry |
| 1/2 Tasse | Dressing, raspberry, vinaigrette, |
| 2 Esslöffel | margarine |
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Pound the chicken pieces down to a 1/4-inch thickness.
Roll the cheese quarters in walnuts.
Place one spinach leaf on each breast, top with a cheese quarter. Fold the chicken around the spinach and cheese to form a mound.
Sprinkle salt and pepper over the chicken.
Place the chicken in baking pan. Cover and bake in a 350 F oven for 30 minutes or until the chicken is fork tender.
In a small saucepan, mix together the wine and raspberry vinaigrette dressing. Cook over medium heat until sauce is reduced by one-half then stir in the margarine. Heat until the margarine melts and stir until the sauce is smooth.
Pour the sauce over the chicken. Serve with rice.
* If raspberry vinaigrette dressing is not available, substitute 1/4 cup of bottled reduced-calorie red wine vinegar and oil dressing and 1/4 cup seedless raspberry jam. Omit the margarine.
Cook: Dwight Dewsnap, Massachusetts
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