Zina Hyde Cunningham

Food & Wine Pairing

Adeline's Apricot Salad & Hannah's Chicken Cordon Bleu
paired with Zina Hyde Cunningham North Coast Chardonnay

Adeline's Apricot Salad
1 bag of mixed greens
1 fresh apricot
2 tbsp fresh lemon juice
2 tbsp orange juice
6 tbsp olive oil
garlic-flavored croutons
3 large tbsp goat cheese
salt and pepper - to taste

Hannah's Chicken Cordon Bleu
2 chicken breasts, boneless and skinless
4-6 thin Prosciutto slices, depending on size
6-8 slices Swiss, depending on size
1/4 cup all-purpose flour
kosher salt
freshly ground black pepper
1/2 cup unseasoned bread crumbs
4 sprigs fresh thyme, leaves only
1 clove garlic, minced
2 eggs, beaten
extra-virgin olive oil

Preheat oven to 350 degrees F.Lay the chicken between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Take care not to pound too hard because the meat may tear or create holes. Lay 2 slices of Swiss on each breast, followed by 2 slices of prosciutto and then 2 more of cheese. Try to leave a 1/2-inch margin on all sides to help seal the roll. Tuck in the sides of the breast and roll up tightly like a jellyroll inside the plastic wrap. Squeeze the log gently to seal and twist both ends tight. Repeat with the remaining chicken. Season the flour with kosher salt and pepper and spread in a flat dish. Mix the breadcrumbs with thyme, garlic, kosher salt and pepper. Beat together the eggs and season with kosher salt and pepper. Remove the plastic wrap. Lightly dust the chicken with flour, then dip in the egg mixture and then gently coat in the bread crumbs. Heat 2 tablespoons of oil in a small skillet and saut the roulades for about 2 minutes or until nicely browned. Lightly coat a baking pan or dish with olive oil and carefully transfer the roulades. Bake until browned and cooked through at 380 degree F, about 20 minutes.