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River Road Vineyards and Winery 2007 Pinot Meunier - Russian River Valley and Chicken with Tomatoes, Basil, and Feta on top of Orzo with Pine Nuts

Presented by: Paula and Gary Frieders

Chicken with Tomatoes, Basil and Feta

Start cooking the chicken first. It will be done by the time the other ingredients are prepared.

Prep: 4 minutes Cook: 14 minutes

1/2 teaspoon freshly ground black pepper
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
1 cup grape tomatoes, halved
16 pitted kalamata olives, halved
3 tablespoons light balsamic vinaigrette
3 tablespoons crumbled feta cheese
2 tablespoons small basil leaves

1) Sprinkle pepper over chicken
2) Heat a large nonstick skillet over medium-high heat. Coast pan with cooking spray. Add chicken to pan; cook 6 minutes on each side or until done. Transfer chicken to a serving platter; keep warm.
3) Combine tomatoes, olives and vinaigrette in a medium bowl.
4) Add tomato mixture to pan; cook 1 to 2 minutes or until tomatoes soften. Spoon over chicken. Top evenly with cheese and basil.

Yield: 4 servings (serving size: 1 chicken breast half, 1/4 cup tomato mixture, about 2 teaspoons cheese, and 1-1/2 teaspoons basil)

Serve with Orzo with Pine Nuts

Prep: 1 minute Cook: 10 minutes

3/4 cup uncooked orzo (rice-shaped pasta)
1 cup spring greens mix, coarsely chopped
4 teaspoons pin nuts, toasted
1 tablespoon extra-virgin olive oil
1/2 teaspoon minced fresh rosemay
1/4 teaspoon salt

1) Cook orzo according to package directions, omitting salt and fat. Drain pasta; place in a medium bowl.
2) Add remaining ingredients, tossing well.

Yield 4 servings 9serving size: about 2/3 cup)

Source of recipe: Cooking Light, 5 ingredient 15 minute cookbook

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