I’m excited for my first post with a new group of bloggers. This fun group focuses on wine and food pairings, a passion of mine! Many know that my husband and I have been in the wine business for nearly 30 years. Need less to say I was happy to find a group of like-minded bloggers. For today I’ve paired a hassleback chicken Cordon Bleu with 2013 Vergelegen Chardonnay Reserve from South Africa.
The chicken is easy to make and pairs nicely with the wine. It is important to note to be very careful when slicing the chicken. You do not want to cut all the way through for obvious reasons. You don’t want the cheese and ham falling through. You can make this in advance of a dinner party and refrigerate. Remove from the fridge about 30 minutes before baking. The buttery breadcrumbs and saltiness of the ham are a fine combination with the wine. Serve with roasted potatoes and a nice green vegetable.
The 2013 Vergelegen Chardonnay Reserve is lemony green in color and has the scent of citrus, pineapple, vanilla, white peaches, and apricot with the recognizable buttery notes typical of chardonnays. The citrus is reminiscent, to me, of a sauvignon blanc. It has a crispness that makes it a perfect summer wine. It is best enjoyed over the next five years and pairs nicely with chicken, especially a lemony dish, creamy risotto, and salmon. Open the bottle and let it breath to open up the flavors.
The Vergelegen Estate is located in Somerset West, South Africa. It has a storied history dating back to 1700. Not long after my second son was born my husband had the opportunity to travel to South Africa and visit the estate. He visited in their spring when the jacaranda trees were in bloom. The owner of the estate was surprised my husband was familiar with the beautiful purple blooms of the jacaranda. He asked how he knew of the tree and he replied it was my favorite tree and they are in abundance in our area. The jacaranda tree is also found in New Zealand. Vergelegen is imported into the United States by Black Hawk Imports.
- 4 boneless skinless chicken breasts
- 16 slices of Swiss cheese (from the short end of a block)
- 8 slices of thinly shaved ham, cut in half
- ½ cup Italian breadcrumbs
- 6 tablespoons butter, melted
- Salt and pepper
- Preheat oven to 350 degrees F.
- In a bowl combine melted butter and breadcrumbs. Set aside.
- Cut 4 slits in each chicken breast without cutting all the way through the chicken. Season with salt and pepper. Into each cut insert a slice of cheese and half a slice of ham, rolled, next to it. Place each chicken breast in a baking dish. Top with breadcrumb mixture.
- Bake at 350 degrees F. 45 - 50 minutes, until cheese is melted and chicken is cooked.
Wendy of A Day in the Life on the Farm will share Eating and Drinking Locally for the Summer Months #WinePW
Cindy of Grape Experiences will pair Summer Supper: Cool Pasta Salad and Côtes du Rhône Refreshers
Ellen of Family Around The Table will prepare Hassleback Chicken Cordon Bleu
Jane of Always Ravenous will prepare Southern Summer Supper with a French Twist
David of Cooking Chat will pair Grilled Shrimp with Pineapple Salsa and a Summery White Wine
Camilla of Culinary Adventures with Camilla will share Ceviche + Scheid’s Albariño #WinePW
Jade of Tasting Pour will share Sweet Pea Pesto Meets Wines of Summer
Jeff of FoodWineClick has prepared Cool Kitchen Seafood Rolls for an Easy Summer Supper
Julie and Edgar of Wine-N-Friends will share Tintilla and Ribs: Superb Summer Pairing #winePW
Gwendolyn of Wine Predator https://winepredator.com will share Getting to know Napa: Bison Steak BBQ with Rombauer Atlas and Stice Cabs plus Conn Creek Atlas Rose! #WinePW
Peter and Nancy of Pull That Cork will share Lamb Gyros and a Super Sauvignon Blanc for #winePW