2 whole broiler-fryer chicken breasts, halved, boned & skinned
1 pkg. (4 oz.) Boursin cheese, quartered
1/2 c. English walnuts, finely chopped
4 lg. spinach leaves, steamed slightly
1/2 tsp. salt
1/2 tsp. pepper
1/2 c. dry white wine
1/2 c. bottled raspberry vinaigrette dressing
2 tbsp. butter

On hard surface with meat mallet or similar flattening utensil, pound chicken to 1/4 inch thickness. Roll the cheese quarters into walnut-shapes. Place 1 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 chicken. Place chicken in a baking pan. Cover and bake 30 minutes or until chicken is fork tender at 350 degrees.

In small frying pan, mix together wine and raspberry vinaigrette dressing. Cook over medium heat until sauce is reduced by half; stir in butter. Pour sauce over chicken. Serve with rice. Makes 4 servings.