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Gold Medal Wine Club
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1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Dierberg  2010 Chardonnay Santa Maria Valley
Dierberg 2010 Chardonnay
Dierberg
Santa Maria Valley

$24.00

Platinum
Fess Parker 2012 Estate Chardonnay ASHLEY'S
Fess Parker2012 Estate Chardonnay
Fess Parker Winery
ASHLEY'S

$27.75

Platinum
Tom Eddy 2009 Cabernet Sauvignon Elodian
Tom Eddy2009 Cabernet Sauvignon
Tom Eddy
Elodian

$39.00

Last Call
Platinum
Five Wine Gifts in One! A Tote, two Wines, Opener & Stopper Set
Five Wine Gifts in One!
A Tote, two Wines, Opener & Stopper Set

$74.95

Red Wine Tasting Kit 4 different Red Wine Varietals
Red Wine Tasting Kit
GMWC
4 different Red Wine Varietals

$99.95

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Jim May's Chicken Breast stuffed with Italian prosciutto and Asiago cheese

GMWC


Ingredients

Serves four

3 whole boneless chicken breasts, halved
2-3 garlic cloves, peeled
1 cup basil leaves
1/2 cup olive oil
1/2 cup pine nuts
1 cup asiago cheese, grated
1/2 teaspoon salt and fresh black pepper
6 thin slices prosciutto


Instructions

Finely chop garlic in food processor. Add basil and gradually add oil, process until smooth. Add pine nuts and asiago cheese
and mix in short pulses until just blended. Season with salt and pepper. Lay chicken breast flat on cutting board and make a horizontal cut, creating a pocket without cutting all the way through. Place 1 slice prosciutto in each pocket. Spread 1/2 tablespoon of pesto mixture on top of prosciutto. Close pocket and spread 1/6th of remaining pesto under the skin of each breast. Place skin side up on a baking sheet and place in pre-heated 400� oven for 30 minutes until starting to brown. Serve warm with polenta or pasta, and/or saut�ed vegetables.



    Suggested Pairings

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