1/20/11: Seghesio Family Vineyards 2008 Zinfandel with Kalamata-Balsamic Chicken with Feta

Good evening everyone!


Tonight we made another Cooking Light recipe, which after last week's involved Irish feast was a nice easy meal.  The meal itself was a light chicken breast dish coated in tomatoes, kalamata olives, coated in balsamic vinegar, and served with an orzo side dish. 

The wine for the evening was a 2008 Zinfandel from Seghesio Family Vineyards.  This wine was gifted by our good friend Colin and came highly recommended.  Neither myself nor Sarah had actually ever had a Zinfandel before so we didn't know what to expect.  The wine reminded me of a Chianti (which I've had plenty).  It had a light nose and was smooth and dry throughout.  Sarah noted that it finished with a nice bold flavor and had a light tannins.  For those who like a dry red with a nice bold bite for the finish, we would highly recommend this wine.  If you want something very fruity, venture elsewhere.


The meal had a nice mix of salty, acidic, and sweet flavors to it which went nicely with the more neutral dry red.  The wine played nicely the meal without kicking it in the face and taking over your mouth. Ha, Sarah said that last sentence was "creative".

Enjoy!

Chris and Sarah

And the recipe:


Kalamata-Balsamic Chicken with Feta

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

1.  Sprinkle the chicken evenly with pepper.
2.  Heat a large nonstick skillet over medium-high heat.  Coat pan with cooking spray.  Cook chicken 6 to 7 minutes on each side or until done.  Transfer chicken to a serving platter, keep warm. (I also added a lemon's worth of juice and a teaspoon of garlic)
3.  While chicken cooks, combine tomatoes, olives, and vinaigrette in a medium bowl.
4.  Add tomato mixture to pan; cook 1 or 2 minutes or until tomatoes soften.  Spoon over chicken.  Top evenly with cheese and basil.  Yield: 4 servings.


Orzo with Spring Greens and Rosemary

• 3/4 cup uncooked orzo
• 1 cup spring greens mix, coarsely chopped
• 4 teaspoons pine nuts, toasted
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon minced fresh rosemary
• 1/4 teaspoon salt

1.  Cook orzo according to package directions, omitting salt and fat.  Drain pasta; place in a medium bowl.
2.  Add greens mix and remaining ingredients, tossing well.  Yield: 4 servings.