Food & Wine Pairing Recipe of the Week – Stuffed Chicken Breast

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This is a delicious dish and rather manly if do say so. There is something about the combination of Chicken, Mushrooms and Cream Cheese that always works. Especially when combined with a nice dry Bald Hills Riesling!

Stuffed Chicken Breast with Central Otago Riesling


Thai green curry paste

  • 1kg boneless skinless chicken breasts
  • 220g cream cheese
  • ½ cup mozzarella cheese shredded
  • 400g packet of frozen spinach – defrosted
  • 400g mushrooms chopped
  • 1 tbsp olive oil
  • salt and fresh black pepper to taste
  • tooth picks
  • Cumin or coriander powder


Take your chicken and using your tenderizer mallet, pound your chicken breasts until they are about 2 cm thick. You may need to cut them length ways into a couple of pieces before hand. Cover each breast with wax paper or plastic wrapping and return to refrigerator until ready to add your.

Squeeze the water out of the Spinach and cut the spinach into small pieces. Chop your mushrooms into small chunks and add to preheated saute pan with the oil. Saute the mushrooms for about 5 minutes or until they have released most of their water. Drain the mushrooms and add the cream cheese cook till the cream cheese is melted and blended with the mushrooms. Add the spinach and saute till well blended adding salt and pepper to taste. Set this aside and allow to cool.

Take the chicken out of the refrigerator and lay one piece so that you can add the filling and roll-up easily. Put about 3 tablespoons of the stuffing onto one end of the chicken breast and roll up taking care not to force the stuffing out of the roll. Secure the edge with your toothpicks. Repeat with all of your chicken pieces. Last thing you want to do is spray your flock of stuffed chicken rolls with cooking spray and add some spice mixture (salt, pepper, cumin or coriander)

Place in the oven and roast on 190 degrees for 25 minutes.

We serve with a big green salad and fresh tomato and basil.


Wine Pairing – Bald Hills Central Otago Riesling 2009

This is the Riesling for people who dont like Rieslings. Dry, honey scented and full of citrus burst – this Central Otago wine is a favourite in the tasting room. Match with Chicken and the robust mushrooms in this dish for the perfect balance of flavours.