A good way to think about pairing red wine with poultry is to consider the seasoning, herbs and/or sauce. The strong flavors of blue cheese and rosemary in this dish suggest a fairly powerful red. Many might immediately think of Cabernet Sauvignon, but we know our Walla Walla Merlots are rich and complex, sometimes even mistaken for Cab!
We recommend using a mild blue cheese like Rogue Creamery's Oregon Blue or New Zealand's Kikorangi Blue Cheese. Pair it with the Walla Walla Valley 2017 REININGER Merlot and enjoy on the patio with family.
- 1 ½ cups sour cream
- 6 oz mild blue cheese, crumbled (about 1 cup)
- ⅛ cup freshly squeezed lemon juice
- 1 tsp grated lemon zest
- 3 Tbsp minced fresh parsley
- ½ cup all-purpose flour
- 2-3 tsp dried rosemary
- 1 tsp salt
- 1 tsp ground black pepper
- 6 boneless chicken breasts (about 2 ½ - 3 pounds)
- 3 Tbsp unsalted butter
- 3 Tbsp olive oil
- 2 cups fresh bread crumbs
- ½ cup unsalted butter melted
- ½ cup freshly grated Parmesan cheese
- Preheat the oven to 350 degrees. Lightly butter or oil a baking dish large enough to hold the chicken in a single layer.
- Stir together the sour cream, blue cheese, lemon zest, lemon juice and parsley and set aside.
- Combine the flour, rosemary, salt and pepper in a shallow dish and stir to mix. Dredge the chicken in the flour mixture, coating the breasts evenly and patting to remove excess.
- Heat the 3 tbsp butter and oil in a large skillet over medium-high heat until it is just starting to brown. Add the chicken and cook until browned, about 4 minutes per side (cook in batches if needed; chicken shouldn't be crowded). Transfer the chicken to the baking dish. Spread the blue cheese mixture over the chicken.
- Combine the breadcrumbs, melted butter, and Parmesan in a medium bowl. Sprinkle the crumb mixture over the chicken and bake until the topping is nicely browned and the chicken is cooked through, about 20-25 minutes. Use a meat thermometer to double check for doneness.
Celebrate the Rain, 2004