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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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Fess Parker 2011 Pinot Noir Ashley's
Fess Parker2011 Pinot Noir
Ashley's
93 - Tasting Panel magazine

$42.00

Pinot Noir
Joseph Jewell 2012 Pinot Noir Russian River Valley
Joseph Jewell2012 Pinot Noir
Russian River Valley
96 Pt - Top 100 Wines of 2014

$29.00

Last Call
Platinum
Fog Crest 2011 Pinot Noir Laguna West
Fog Crest2011 Pinot Noir
Laguna West
Gold Medal - Int'l Wine Challenge

$29.25

Was $33.00
Sale
Pinot Noir
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.

Lemon-Herb Chicken and Vegetable Kabobs

Balletto


Ingredients

6 whole tiny new potatoes
1 small zucchini or yellow squash,
diagonally cut into 1-inch slices
2 small boneless, skinless chicken breast halves (8 oz. total)
1/4 cup lemon or lime juice
1 Tbs. olive oil or cooking oil
1 Tbs. water
2 cloves garlic, minced
1/2 tsp. dried basil or oregano, crushed
1/8 tsp. salt
1/8 tsp. pepper


Instructions

Remove a narrow strip of peel from the center of each potato. Cook potatoes, covered, in a small amount of boiling water for 12 minutes. Add zucchini and cook, covered, for 1 to 2 minutes more or until vegetables are nearly tender. Drain and cool. Rinse chicken and pat dry. Cut each breast half into 4 lengthwise strips. Place chicken in a plastic bag in a mixing bowl. Set aside. For marinade, in a bowl combine the lemon juice, olive oil, water, garlic, basil, thyme, salt and pepper. Add potatoes and zucchini to the plastic bag with the chicken. Pour the marinade over chicken and vegetables in the bag. Close bag and turn to coat well. Marinate at room temperature for 30 minutes or in the refrigerator for 2 hours, turning bag occasionally. Drain the chicken and vegetables, reserving marinade. On 2 long or 4 short skewers, alternately thread the chicken, accordion style, with potatoes and zucchini. To grill, place kabobs on the rack of an uncovered gill. Grill directly over medium-hot coals 8 to 10 minutes or until chicken is tender and no pink remains, turning and brushing with marinade often. Or, to broil, place skewers on the unheated rack of a broiler pan. Broil 4 to 5 inches from heat for 5 minutes, brushing with marinade frequently. Turn and broil for 3 to 5 minutes more or until chicken is tender and no pink remains, brushing with marinade often. Makes 2 servings.



    Suggested Pairings

  1. Parmelee-Hill
    2011 Pinot Noir
    Parmelee-Hill
    Estate Grown
    Sonoma

    $38.00

    $45.00
    94 - Beverage Testing Inst.
    id: 2539
    Pinot Noir
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