Recipes

• 

  Almond Pesto-Crusted Chicken Fingers – Pair with Skinny Grape Chardonnay

  Yield: 4 Servings
  
  Ingredients:
  2 large eggs
  1/2 cup store-bought pesto
  1 cup almond slivers
  3/4 cup breadcrumbs
  4 chicken breast cutlets
  3 tbsp extra-virgin olive oil
  lemon wedges, for serving
  
  Method:
  In a medium sized bowl, beat the eggs. Add the pesto to a second medium sized bowl. In a third bowl, mix the almond slivers and breadcrumbs. Add the chicken cutlets to the pesto, turning to coat. Working with one at a time, dip the cutlets into the almond mixture, then the eggs, then the almond mixture again to coat. In a large skillet, heat the olive oil over medium heat. Add the cutlets, lower the heat to low and cook, turning once, until golden-brown, 5 to 6 minutes on each side; serve with the lemon wedges.

• 

  Lemony Quinoa - Pair with Skinny Grape Pinot Grigio

  Yield: 6 Servings
  
  Ingredients:
  1/4 cup chickpeas, drained
  1 cup quinoa
  2 cups water
  sea salt to taste
  1/4 cup fresh lemon juice
  1/4 red onion chopped
  1/2 cup chopped cucumber(seedless)
  1/4 cup chopped tomatoes
  1/4 tsp cayenne pepper
  1/2 tsp ground cumin
  1 bunch fresh parsley, chopped
  
  
  Method:
  In a saucepan, combine the quinoa, water and salt. Bring to a boil, then reduce heat to medium and cook until quinoa is tender and water has been absorbed, about 10 minutes. Cool slightly, then fluff with a fork. Transfer the quinoa to a serving bowl and stir in the chickpeas, lemon juice, cucumber, onion, tomatoes, cayenne pepper, cumin and parsley. Adjust salt and pepper if needed before serving.