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Gold Medal Wine Club
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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
Dierberg
Santa Maria Valley

$24.00

Platinum
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Tom Eddy2009 Cabernet Sauvignon
Tom Eddy
Elodian

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Refugio Ranch2009 Proprietary White Blend
Refugio Ranch
Ineseño

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Was $23.00
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Flegenheimer Bros.2010 Proprietary Red Blend
Australia December 2013
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Martellotto2012 Cabernet Franc
Martellotto Wines
M by Martellotto

$26.00

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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. Summit Lake
    2009 Cabernet Sauvignon
    Summit Lake
    Emily Kestrel
    Napa Valley

    $54.00

    $60.00
    94 - Beverage Testing Insti.
    id: 2356
    Platinum
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