4 boneless chicken breast halves (skinned)
4 lg. fresh spinach leaves, washed
4 oz. Boursin cheese, quartered
1/2 c. English walnuts (finely chopped)
1/2 tsp. each salt and pepper
1/2 c. dry white wine
1/2 c. bottled raspberry vinaigrette dressing
1 tbsp. butter

Placing chicken between sheets of wax paper, pound to 1/4 inch thickness. Place spinach in an 8 inch square baking dish. Cover with vented plastic wrap and microwave on high 30 seconds or until spinach wilts slightly.

Place one spinach leaf on each breast. Roll cheese quarters in walnuts and center on spinach. Fold chicken around spinach and cheese to form a mound. Sprinkle salt and pepper over chicken; place in same dish. Recover and microwave on medium-high (70%) 7 to 8 minutes or until no longer pink. Set aside.

In a saucepan on conventional stove top, combine wine and dressing. (Note: Do not try reducing this mixture in microwave oven; the liquid can erupt.) Cook over medium heat until sauce is reduced by one-half; stir in butter. Pour sauce over chicken. Serves 4.