Recipes & Pairings

Wine & Cheese Pairings

Asiago-Chicken Pasta Skillet

Ingredients

• 1-1/4 cups water
• 1 chicken bouillon cube
• 1/4 cup sun-dried tomatoes (not packed in oil), finely chopped
• 1 teaspoon balsamic vinegar
• 1 cup chopped onion
• 1/2 to 3/4 cup sliced baby portobello mushrooms
• 2 tablespoons butter, cubed
• 3 garlic cloves, minced
• 2 cups cubed cooked chicken
• 2 cups cooked tripolini or orzo pasta
• 2 plum tomatoes, seeded and chopped
• 4 ounces Weyauwega Star Dairy Mozzarella cheese, shredded (1 cup)
• 2 tablespoons minced fresh basil
• 4 to 6 ounces Weyauwega Star Dairy Asiago cheese, shaved

Instructions

1. Bring water to a boil in a saucepan over medium-high heat. Reduce heat to medium-low; add the chicken bouillon, sun-dried tomatoes and balsamic vinegar. Cook and stir until bouillon is dissolved.
2. Sauté onion and mushrooms in butter in a large, nonstick skillet over medium-high heat until just tender. Reduce heat to medium. Add garlic; cook and stir for 1 minute. Stir in the bouillon mixture, chicken and pasta.

Parmesan Crusted Chicken

Ingredients

CHICKEN:

• 1/2 cup all-purpose flour
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 2 large eggs
• 1 1/2 cups panko bread crumbs
• 4 ounces Eau Galle Parmesan cheese, finely shredded (about 1 1/3 cups)
• 1/2 teaspoon each salt and pepper
• 6 boneless skinless chicken breast halves (6 ounces each)
• 1/3 cup olive oil

Instructions

Chicken:

1. Heat oven to 350°F. Line a 15 x 10-inch baking pan with parchment paper.
2. Combine the flour, garlic powder and onion powder in a large, shallow bowl. Lightly beat eggs in a separate large, shallow bowl. Combine the bread crumbs, parmesan, salt and pepper in another large, shallow bowl.
3. Pat chicken dry with paper towels. Coat chicken in flour mixture. Dip chicken into eggs; then coat with parmesan mixture, shaking off any extra coating between steps. Place on a platter.
4. Warm olive oil in a large, heavy skillet over medium-high heat. Add two chicken breasts, cook for 2-3 minutes on each side or until golden brown. Transfer chicken to prepared pan. Repeat step with remaining chicken. Bake for 15-20 minutes or until a thermometer inserted into meat reads 165°F.

https://www.wisconsincheese.com/recipes/3992/parmesan-crusted-chicken-and-creamed-corn

Select images courtesy of the Dairy Farmers of Wisconsin.

Grilled Romaine with Lemon-Parmesan Vinaigrette

• Zest and juice of 1 medium lemon
• 1 tablespoon Dijon mustard
• 2 teaspoons sugar
• 2/3 cup olive oil
• 1 ounce Cello® Parmesan cheese, grated (1/3 cup)
• Salt and pepper to taste

• 3 heads romaine lettuce, cut in half lengthwise
• 2 tablespoons olive oil
• Salt and pepper
• 3 ounces Cello® Parmesan cheese, shaved (about 1 cup)
• Croutons

1. Whisk the lemon juice, zest, Dijon mustard and sugar in a bowl. Slowly whisk in olive oil. Whisk in parmesan. Season with salt and pepper to taste.

1. Grease grill grate. Heat grill to medium.

2. Brush lettuce with olive oil. Season with salt and pepper. Grill lettuce, covered, over medium heat for 5-7 minutes, turning occasionally. Transfer lettuce to a serving platter; drizzle with vinaigrette. Top with parmesan and croutons.