Pinot Noir Rosé, dry, 2010
This light summery dish is best accompanied by an aromatic Pinot Noir Rosé with a bouquet of red berries. The latter develops best when well cooled at 8 – 10°C (46 – 50 °F).
Preheat the grill. Finely slice mushrooms. Drain sun-dried tomatoes and cut into strips.
With your fingers, carefully loosen the skin of the chicken breast and place some of the sliced mushrooms and sun-dried tomatoes underneath it.
For the pesto, pick basil, parsley, rosemary, and thyme leaves. Peel and crush garlic clove. Puree everything in a food processor with olive oil, salt and pepper.
Cover stuffed chicken breasts with pesto on both sides. Tightly wrap two slices of Serrano ham around each chicken breast.
Grill chicken for approx. 3 – 4 min. turning occasionally until the ham is crispy. Move the chicken onto indirect heat and finish cooking for approx. 8 – 10 min. Season again with salt and pepper and serve with a grilled corncob.