The Winter Olympics are still on and Canada is doing so well. It makes me feel like cooking! And cooking is something I have been doing…. and in my house, when you cook – you pair it with wine.
I have posted a recipe for Caprese Chicken before, but this is my own twist to the recipe. So, I am calling this one my own… and it tastes as good as it looks.
Darlene’s Caprese Chicken:
- Butterfly Chicken Breast (baked)
- Olive Oil (buy a quality one)
- Balsamic Vinegar (you can even use a flavored one)
- Baby plum tomatoes – the small and sweet ones
- Mozzarella Cheese
- Fresh Ground pepper
- Freeze dried onion flakes
- Salt is optional, I don’t tend to cook with it
- Fresh basil and parsley
Cook your chicken breast. In a small frying pan combine the olive oil, balsamic vinegar, onion flakes, garlic, mozzarella cheese, the baby plum tomatoes and salt and pepper. Sautee for a couple of minutes and pour on top of the chicken and garnish with the basil and parsley.
Guaranteed to wow family and friends. Now for the wine!
Here’s a match made in Valentine’s Day heaven. Kim Crawford Pinot Noir out of New Zealand. From the cooler regions of New Zealand, this Pinot Noir is flavorful and food friendly. Earthy tones with fruity black cherries and raspberries this wine would compliment, and not compete with all the flavors in the Caprese chicken. I decided to have a little fun with my original Caprese chicken recipe, and this is the wine I matched with it.
Drinking white with this dish? You can’t go wrong with most of the Chardonnay’s out of California. This one is from Dreaming Tree, getting a lot of good reviews about its Chardonnay, and the winery as a whole, co-owned by musician Dave Matthews. Beautiful citrus notes, apples and some spice, this is another great wine that won’t compete with the flavors of the dish, but will go hand in hand. I have a friend at work, Cassandra who loves the Dreaming Tree Red Crush. This would go with the Caprese Chicken as well. The Red Crush contains some of my favorite grapes in the whole world, 55% Merlot, which gives it those gorgeous smoky berry plum flavors, and rounded out with Zinfandel, Petite Sirah and Syrah. Fruity, smooth but with great structure from the Syrah, this wine can stand up to just about any dish. For those that have never hear of Petite Sirah, it’s a different grape variety from Syrah, which is also known as Shiraz. Petite Sirah orginiated in France, as a clone with Syrah as the Daddy plant and Peloursin as the Momma plant. Petite Sirah is late to ripen, so it didn’t do well in France. It thrives well in California, where you will see many wine makers include it in a blend to add a deeper color, more distinct tannins and a velvety texture.