FAMILY LIFE "Recipes On the Go"

Servings: 4

4 each chicken breast, pocketed

4 ounces kalamata olive, chopped

4 ounces goat cheese, flaked

4 ounces fresh spinach

salt and pepper

4 each grape leaves

4 ounces white balsamic vinager

8 ounces butter

8 ounces heavy cream

4 fluid ounces chicken stock

1 tablespoon sugar

raddish, cut in rounds thin

1. In a bowl combine spinach, salt and pepper, olive and cheese mix well wilting spinach.

2. Stuff cheese mixture into pocketed chicken

3. Wrap each chicken w/ grape leaf and bake covered at 350 for about 40 minutes or until temp is 165 and holding

4. Make the sauce in a saucepan combine balsamic vinegar, sugar and chicken stock bring to a simmer add butter and heavy cream bring to a slow boil.

5. Pan up chicken 2 to a row, ladle sauce around chicken ad top each breast w/ radish rounds

Per Serving (excluding unknown items): 1330 Calories; 111g Fat (75.7% calories from fat); 72g Protein; 9g Carbohydrate; 1g Dietary Fiber;417mg Cholesterol; 1613mg Sodium. Exchanges: 10 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 16 Fat; 0 Other Carbohydrates.