Wednesday, March 23, 2022

South Australian Chardonnay with Pesto Bruschetta Chicken #WorldWineTravel

This dish reminds me of Spring for some reason.  It is a scrumptious dinner that combines all the flavors of Bruschetta and Pesto without the carbs from the baguette.  Of course, I paired mine with pasta but if you are watching your carbs it would be perfect with just a side salad and a glass of this crisp, amazing Punt Road Chard from South Australia.

Pesto Bruschetta Chicken and Wine

The World Wine Travel group are sipping the White Wines of South Australia this month.......
Lynn of Savor the Harvest is hosting our virtual travels this month and is having us explore the white wines grown and enjoyed in South Australia.  Here is her invitation post that gives you all the information you need should you want to join us.  

Last month we visited the red wines of this area and I shared my experience with Penfold's and an Australian Meat Pie.  It was delicious, warming, and comforting.  Perfect for February, but now....Spring is peeking it's head around the corner and our bodies call for us to put away the heavy comfort foods and lighten our diets up a little.  

Tomato Bruschetta

I tossed some Compari tomatoes with garlic, basil, olive oil and vinegar and let the flavors mingle while I put some chicken breasts in the oven to roast.  If it is nice enough where you live, you can grill your chicken breasts.


Then I opened this bottle of Punt Road Chardonnay that I had ordered up from Yarra Valley in Victoria, Australia.  It poured a lovely lemony yellow and tasted of stone fruit.  I sipped as my baked and read up a bit about Punt Road Wines.

Punt Road is family owned winery whose vineyards are nearly 30 years old.  They concentrate on single varietals and their Chardonnay is aged in French Oak and is moderately priced competing with the wines of Burgundy and California. They practice minimalist intervention, hand picking their grapes and often fermenting in the wild.

Pesto Bruschetta Chicken

I paid well less than $30 for this wine through and thought that it was a steal.  It paired perfectly with this delicious and easy chicken dish.

Lynn will be hosting a Twitter chat about the white wines of Australia on Saturday, 3/26, at 11 AM ET.  You are welcome to join in the discussion.  You will find us by following #WorldWineTravel.  Here are some of the topics we will be sharing.........

Entrees, Chicken, Bruschetta, Pesto
Entrees, Chicken
Yield: 4 servings
Author: A Day in the Life on the Farm
Pesto Bruschetta Chicken

Pesto Bruschetta Chicken

This dish reminds me of Spring for some reason. It is a scrumptious dinner that combines all the flavors of Bruschetta and Pesto without the carbs from the baguette.
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min


  • 4 boneless, skinless chicken breasts
  • 4 T. olive oil, divided
  • salt and pepper, to taste
  • 4 slices fresh Mozzarella cheese
  • Store bought or homemade Pesto
  • 3-4 Compari tomatoes, diced
  • 3 cloves garlic, minced
  • 1 T. red wine vinegar
  • handful of basil leaves, cut into thin strips


  1. In a small bowl, combine the tomatoes, garlic, 2 Tablespoons of the olive oil, vinegar and fresh basil. Set aside.
  2. Rub the chicken breasts with remaining olive oil, season with salt and pepper and place onto a baking sheet. Roast in a preheated 400* oven for about half an hour, until an internal temperature of 165* is reached. Place a slice of Mozzarella onto each chicken breast and return to oven until just melted.
  3. Plate the chicken topping each with a dollop of pesto and 1/4 of the tomato bruschetta.


Adapted from a recipe found at The Modern Proper

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  1. The dish looks delicious! I love that Punt road is minimalist and doing wild ferments. That's my kind of winery.

  2. I'll trust you, but I think I couldn't have bruschetta without the toasted bread....

  3. Looks and sounds like a delightful pairing Wendy!


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