Two Italian Dinners, Two Wines from the Italian Alps, and a Book Review #ItalianFWT

The Italian Food Wine and Travel bloggers are visiting the Italian Alps today.  I have two wines from grapes grown in this area and two dishes that pay homage to the towns in the area.

I will start with a dish commonly found in the Alto Adige area that I served with a wine made in the USA with grapes imported from the foothills of the Italian Alps.

Chicken is stuffed with a delicious cheese filling and then wrapped in Speck before being baked.  Speck is a smoked ham and prosciutto is a cured ham.  I couldn't find any Speck so I substituted Prosciutto.  It worked out beautifully.  This dish is very rich.  A simple salad is the perfect accompaniment.  The crispness of this Pinot Grigio from Cupcake Winery was a very nice pairing.

I was familiar with Cupcake wines and was pleased to find this Pinot Grigio made with grapes sourced from the Italian Alps for this event.  I have always found their wines to be lovely and this bottle was no exception.

I thought this theme also tied in with the latest Cozy Mystery I am reading by TA Williams, Murder in Verona, as Verona is located on the Adige River.  If you like fun, easy reads that don't require much brain power but keep you entertained for a few hours, you will enjoy these mysteries featuring Private Investigator Dan Armstrong and his side-kick Oscar.

In fact, I had earlier paired a delightful bottle of Rosé from Albino Armani sourced from grapes grown in Adige Valley.  This wine was amazing!!  Bought from Total Wine for less than $15, this wine will be making regular appearances poolside this season.

I paired it with this delicious Pasta Portofino.  It was inspired by the Armstrong/Oscar mystery I had read before the one I referenced above.   It was a great pairing, and the pasta will be made again as we enjoyed it so much.

My friend Camilla of Culinary Cam, who is hosting our event this month, also enjoys the TA Williams series and has been inspired into the kitchen by them.  Our love of reading, hiking, cooking, entertaining, and wine are just a few of the things we have in common.  

One of the reasons I love being a blogger is the friendships and relationships we develop among those in our blogging community.  The members of Italian FWT also get together to share wines and pairings for French Winophiles, Wine Pairing Weekend, and World Wine Travel.  You can read about their discoveries in the Italian Alps by linking to the articles below.......

• Alto Adige Red Wines Paired with Sierra Nevada Adventures and Cabin-Cooked Meals by Culinary Cam
• Alto Adige Wine Pairings by Cooking Chat
• Bolzano and the Alto Adige Wines of Kellerei Bozen by Crushed Grape Chronicles
• From a Country of Contrasts: Pinot Noir, Schiava, Lagrein at Alto Adige’s Cantina di Bolzano plus a Menu for Alpine Wines by Wine predator…Gwendolyn Alley
• From the Dolomites to Your Glass: Tasting 4 Alpine Reds and a Refreshing Kretzer by ENOFYLZ Wine Blog
• Head northeast for juicy Italian reds by My Full Wine Glass
• Italian Red Wines from Trentino-Alto Adige with Kellerei Bolzano by Vino Travels
• Italian Wines at Altitude by Avvinare
• Two Italian Dinners, Two Wines from the Italian Alps, and a Book Review by A Day in the Life on the Farm
• Uncorking the Italian Alps: A Journey Through Santa Margherita Pinot Grigio and Exquisite Alp Whites by Our Good Life

Chicken, Cream Cheese, Prosciutto, Entrees

Entrees

Italian

Yield: 4 servings

Author: Wendy Klik

Stuffed Chicken Breasts wrapped in Prosciutto

Chicken is stuffed with a delicious cheese filling and then wrapped in Proscuitto before being baked.

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz. each)
• 3 T. garden vegetable cream cheese spread
• 3 T. grated Parmesan cheese
• 2 t. Dijon mustard
• 12 slices Prosciutto

Instructions

1. Place a chicken breast between two pieces of plastic wrap or into a large plastic bag and pound to an even thickness. Repeat with each breast. Lay the flattened breasts onto your work surface.
2. Mix together the cream cheese, parmesan, and mustard. Place 1/4 of this mixture into the center of each breast and wrap the breast around it like a burrito.
3. Wrap each breast with 3 slices of Prosciutto, overlapping the Prosciutto and covering the whole breast.
4. Place the wrapped breasts into a baking dish and bake in a preheated 350* oven for about half an hour until cooked through.

Nutrition Facts

Calories

276

Fat (grams)

16 g

Sat. Fat (grams)

6 g

Carbs (grams)

2 g

Fiber (grams)

0 g

Net carbs

2 g

Sugar (grams)

0 g

Protein (grams)

29 g

Sodium (milligrams)

439 mg

Cholesterol (grams)

99 mg

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