Pair with Chardonnay

Winery Name:
Grove Street Winery - Sonoma County

Featured Wines:
2008 Cabernet Sauvignon
2009 Chardonnay

Purchase this Wine »

Ingredients:
6 skinless chicken breasts
6 slices of Black Forest Ham
3 eggs, beaten
2 cups panko bread crumbs
1 cup flour
1 Tbs. each of salt and pepper
1/2 cup diced onion
1/2 cup butter
6 Tbs. flour
2 cups heavy cream
1 cup milk
1 cup grated gruyere cheese
1 tsp. white pepper
1 Tbs. kosher salt
8 oz. package of wild rice
2 cups brown rice
1 yellow onion, chopped
1 pound diced pancetta
3 Tbs. picked fresh thyme

Preparations:
For the Chicken:
On a cutting board place two chicken breasts between two pieces of plastic wrap. Use a mallet and gently pound out the chicken until the breast is flattened. Repeat this process for all six breasts. Place ham on the chicken and roll up. Take three bowls and put the seasoned flour, panko and eggs in each one. Start with the flour and dredge the chicken in it, pat off the excess flour. Place the chicken in the egg mixture, followed by the panko bread crumbs. Place the breaded chicken on a lightly greased sheet pan. Bake at 350 degrees for approximately 25 min.

For the Cheese Sauce:
In a sauce pan, melt butter and saute the onions until translucent. Add flour and stir for three minutes. Add cream and milk, bring to a simmer, stirring with a whisk - it should begin to thicken slightly. Simmer and stir until the consistency is enough to coat the back of a spoon. Add grated cheese, salt and pepper. Stir until cheese is completely melted. Serve sauce over baked chicken.

For the Wild Rice:
Cook wild rice according to package instructions. Cook brown rice according to package instructions. While rice is cooking, in saute pan, cook pancetta until fully rendered. Place pancetta aside. Cook onions and garlic in pancetta drippings until onions are translucent. When rice is cooked, fluff with fork, add wild rice, onions, garlic, rendered pancetta and the fresh thyme. Season with salt and pepper.