Chicken Parmesan El Dorado

Featured by Madroña Vineyards in the Gold Wine Club.


4 Chicken breasts, boneless, skinless
4 Slices Mozzarella
1/2 Cup Parmesan Cheese, grated
1 Tablespoon Basil, fresh, chopped
Salt and Pepper to taste

Madroña Marinara Sauce

Serve over Chicken Parmesan and pasta

1 Small Onion, diced fine
2 Garlic cloves, minced
2 Tablespoons fresh Basil, chopped
1 (28 ounce) Can crushed Tomatoes with added puree
2 Tablespoons Extra Virgin Olive Oil
1 Cup Madroña Merlot
Salt and Pepper to taste


Pound the Chicken breasts until they are approximately half the original thickness. Dredge in a mixture of Parmesan, Basil and salt and pepper. If this is sautéed instead of grilling add 1/2 cup dry bread crumbs. Grill over a hot fire 5 minutes on one side turn and grill 5 minutes more. Place Mozzarella on each breast for final 2 or 3 minutes. Serve over linguini with Madroña Marinara Sauce.

Preparation of sauce:
Sauté onion and garlic in olive oil until transparent. Add tomatoes, wine and basil and
simmer until thick.

Recommended Pairings


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Long Valley

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2014 Cabernet Sauvignon
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