You must enable JavaScript®!
Gold Medal Wine Club
Impersonating:
1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
Google+ Google Plus youTube YouTube Pinterest Pinterest Instagram Instagram
Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
View AllView All Packages Package Code
Vermeil  2009 Proprietary Red Blend XXXIV
Vermeil 2009 Proprietary Red Blend
Vermeil Wines
XXXIV

$39.00

Last Call
Platinum
Renteria 2012 Chardonnay Los Carneros
Renteria2012 Chardonnay
Renteria Wines
Los Carneros

$34.00

Last Call
Platinum
Campus Oaks 2012 Chardonnay Barrel Fermented
Campus Oaks2012 Chardonnay
Campus Oaks
Barrel Fermented

$15.00

Last Call
Gold
Chapel Hill 2012 Proprietary White Blend 'il Vescovo'  - Australia
Chapel Hill2012 Proprietary White Blend
Australia December 2013
'il Vescovo' - Australia

$20.00

Last Call
International
Iron Horse 2007 Sparkling Wine Blanc de Blancs
Iron Horse2007 Sparkling Wine
Iron Horse 2007 Ocean Reserve
Blanc de Blancs

$34.00

Special
Platinum
Membership Rewards

Save $$$ in the wine store when you buy six or more wines-- combine any wine*, any series!

*Does not apply to Sale or Specials wines.

Stuffed Chicken Breast with Black Forest Ham & Gruyere Cheese Sauce

Grove Street


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
½ cup diced onion
½ 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


Instructions

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 sauté 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 sauté 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.



    Suggested Pairings

  1. Dyer
    2007 Cabernet Sauvignon
    Dyer
    Diamond Mountain District
    Napa Valley

    $57.00

    $75.00
    92 - Wine Enthusiast
    id: 2455
    Platinum
Close