Category: Wine

Ingredients

4 boneless, skinless chicken breast halves
2 teaspoons Dijon mustard
1/2 teaspoon paprika
4 slices fully cooked ham
1 cup soft bread crumbs
1 cup grated Parmesan cheese
1/4 teaspoon pepper
1/4 cup mayonnaise
SAUCE:
1 tablespoon butter or margarine
1 tablespoon all-purpose flour
1 cup milk
1/4 teaspoon salt
1/2 cup shredded Swiss cheese
2 tablespoons white wine or chicken broth

Directions

Flatten the chicken to 1/2-in. thickness. Spread mustard on one side; sprinkle with paprika. Top with a ham slice. Roll up tightly; secure with toothpicks.

In a bowl, combine the bread crumbs, Parmesan cheese and pepper.

Brush chicken with mayonnaise; roll in crumb mixture. Place in a shallow 2-qt. microwave-safe dish; cover loosely. Microwave on high for 7 minutes. Turn the chicken; cook 7 minutes longer or until juices run clear. Remove toothpicks; set aside and keep warm.

In a 1-qt. microwave-safe dish, heat the butter on high for 30 seconds; stir in the flour until smooth. Cook, uncovered, on high for 30 seconds. Add milk and salt. Cook 3-4 minutes longer or until thickened. Stir in cheese until smooth. Add the wine or broth. Serve over chicken.

Ingredients

1 pound bacon, cut into 1 inch pieces
2 (15 ounce) cans green beans
3 tablespoons all-purpose flour, or as needed
2 teaspoons red wine vinegar, or to taste

Directions

In a large skillet, cook the bacon over medium heat until almost crisp. Remove bacon pieces, and set aside. Whisk flour into the bacon grease in the pan until it is thick and pasty. More or less flour may be required.

Empty the cans of beans into a large saucepan with their liquid, and add enough water to cover. Bring to a boil, and stir in the bacon and the bacon grease mixture. Reduce heat to low, and simmer for about an hour – the longer, the better. Season with vinegar to taste.

Ingredients

4 skinless, boneless chicken breast halves – cut into bite size pieces
2 cups dry white wine, divided
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon vegetable oil
1 onion
1 green bell pepper, diced
1 tablespoon olive oil
2 tablespoons teriyaki sauce

Directions

To Marinate: Place chicken in a nonporous glass dish or bowl. Pour 1 1/2 cups of wine over chicken, then sprinkle with garlic powder and onion powder. Cover and refrigerate to marinate for at least 1 hour.

Heat vegetable oil in a small skillet over medium heat. Saute onion and bell pepper for 5 to 7 minutes, or until soft. Remove from skillet and set aside.

Remove chicken from marinade, discarding any remaining marinade. Heat olive oil in a medium skillet over medium high heat and brown chicken, adding teriyaki sauce to ‘sear’. Braise with remaining white wine and simmer for 8 to 10 minutes, or until chicken is cooked through and no longer pink inside.

Add onion/bell pepper mixture to chicken and heat through, stirring. Serve hot.

Ingredients

1 (12 ounce) package ground sausage
18 fresh mushrooms
2 (8 ounce) packages cream cheese, softened
3/4 cup dry bread crumbs
1 cup red wine

Directions

Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.

Preheat oven to 325 degrees F (165 degrees C).

Clean the mushrooms. Remove, chop and reserve the stems.

In a medium bowl, gently mix the chopped mushroom stems, cream cheese and bread crumbs. Mix in the sausage and 1/4 cup red wine.

Using a spoon, stuff the mushroom caps with the chopped stem mixture. Transfer to a large baking dish, and cover with the remaining red wine.

Bake in the preheated oven 25 to 30 minutes, or until the mixture is lightly brown.