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How to Serve Wine

Once you have chosen your wine, you need to open the bottle! There are various types of corkscrews on the market and some people find one type easier than other kinds. Use the corkscrew to remove the metal around the cork or any wax, and then remove the cork. If the cork breaks in half, you can use the corkscrew to remove the second half.

If it disintegrates, you will need to pour the wine through a fine sieve or cheesecloth to remove stray bits. If the cork falls into the bottle complete, you can use a chopstick or straw to hold the cork aside while you pour the wine.

How to Open Champagne

Hold the bottle at a 45º angle, pointing away from people and valuable items! Take off the wire muzzle. Twist the bottle whilst holding the cork with the other hand. The cork should come out slowly and the champagne should not spill if you do it like this.

Learn More About Wine>> California Wine Country Mini Articles are spread through out the site get a list of articles at this link.

Photo Description:

A Picture of Broccoli and Cheese Stuffed Chicken Breast Recipe with a Lemon and Wine Sauce - this dish is made with chicken breast that has been stuffed with broccoli and cheese then wrapped with bacon. It makes an incredibly moist and flavorful chicken recipe that will delight the whole family.

Delicious Stuffed Chicken Breast Recipes

Stuffed chicken breasts might look complicated when you see them on a plate but they are in fact simple to prepare. You can choose whichever fillings you prefer but broccoli and cheese is especially wonderful.

If you wrap your stuffed chicken breast in bacon, it both contributes to the flavor and helps to keep the chicken moist. The following recipe is great served with mashed potatoes or rice.

Broccoli and Cheese Stuffed Chicken Breast Recipe with a Lemon and Wine Sauce

Ingredients -

4 boneless, skinless chicken breasts
1 cup chopped cooked broccoli
2 tablespoons chopped pimento
4 slices bacon
1 tablespoon olive oil
¼ cup ricotta cheese
½ cup grated cheddar cheese
¼ teaspoon black pepper

For the sauce:

1 cup dry white wine
1 cup chicken bouillon
Juice of 2 lemons
2 tablespoons Dijon mustard
Salt and black pepper to taste
Chopped parsley leaves, to garnish

Preparation:

Pound the chicken breasts between waxed paper until they are ¼ inch thick. To make the stuffing, combine the broccoli, cheeses and pimento. Stuff this mixture into the chicken breasts and carefully roll them up like jelly rolls, wrapping one slice of bacon around each breast. Secure the stuffed chicken breasts with toothpicks. Chill them for a while, as you make the sauce.

Combine the wine and the bouillon in a saucepan. Bring to the boil and reduce it to a sauce-like consistency. Whisk in the lemon juice, mustard and season to taste. Set this sauce mixture aside.

Heat the olive oil to a medium high heat in the skillet. Add the chicken breasts and cook until the bacon is seared all over. You might need to add more olive oil. Turn the heat down to medium and cook until the chicken is cooked through. This will take about 15 minutes. Remove the chicken breasts when they are done and remove the toothpicks. Add the sauce to the skillet. Cook it over a high heat, stirring and scraping at the bottom of the pan with a wooden spoon.

To serve, either leave the chicken breasts whole or slice them into medallions. Spoon some of the sauce over each one. Garnish each plate with chopped parsley leaves.

Serves 4

Wine Suggestion:

Which Wine to Serve with This Recipe

Stuffed chicken breast recipes like this one are usually served with a white wine such as Pinot Grigio or a White Rioja. If you are serving white wine, serve it at 50ºF. Even though this is one of the many wine recipes containing white wine, you can match this dish with a very light red wine.

If you want to be more adventurous and try a red, go for something soft like a Beaujolais. A popular favorite is the Blossom Hill Cabernet Sauvignon/Shiraz 2006. It is very soft and goes perfectly with this stuffed chicken breast recipe. These red wines are ideal served at 55ºC because they are light and fruity.