Spinach Dip Bites, Baked Chicken Cordon Bleu & Pouilly-Fuisse

 

Tuesday night I decided to try out a new recipe and recreate another. The end result was mini spinach dip bites and baked chicken cordon bleu. I focused on pairing the wine with the main dish, the chicken. Normally, I am not a huge Chardonnay fan because I often only think of those Chardonnays that are overly-oaked and buttery. I often recommend them but for me personally it's just not my thing. French Chardonnay, on the other hand, is more up my alley. 

I choose a 2012 Henry Fessy Pouilly-Fuisse "Sous La Roche" that paired nicely with my baked chicken cordon bleu. Pouilly-Fuisse is a dry, full-bodied white wine made in a village in Maconnis (Burgundy region in central France) from Chardonnay grapes. The limestone and heavy clay soils of the vineyards producing this wine play a role in creating an unique 'terrior.' 

Hailing from Southern Burgundy, my glass of Pouilly Fuisse is rich but light and delicately balanced with a crisp acidity. On the nose I noticed pear and floral aromas. There is a touch of creaminess and hints of almond on the finish. 

I was most excited about the delicious and easy the new spinach bites recipe! My boyfriend said they would make a good appetizer for a Superbowl party, so I will definitely be making this again for football season. 

Here is what you will need for ingredients: 

13.3 oz roll of refrigerated french bread loaf, I used Simply Pillsbury
2 Tablespoons extra virgin olive oil
2 Cups baby spinach, coarsely chopped
1 clove fresh garlic, minced
3 oz softened cream cheese
1/2 Cup light sour cream
2 Tablespoons fresh shredded parmesan cheese
1/8 teaspoon McCormick Gourmet Ancho Chile Pepper
1/8 teaspoon McCormick Gourmet Garlic Salt
1/8 teaspoon McCormick Gourmet Sicilian Sea Salt
1/8 teaspoon freshly ground black pepper
1/3 Cup shredded mozzarella cheese

Directions  

1.  Preheat oven to 350 degrees F.  Spray 10 regular muffin cups with non stick cooking spray. Unroll package of french bread loaf and slice into 10 equal size slices, about 1 inch thick. Press each slice into about a 3 inch round, I did this by pressing in between my hands. Press into the bottom and up sides of the muffin cup. Set aside. (You may need to fix the sides when you get to step 3)

2.  Heat oil in medium skillet over medium heat. Cook and stir spinach until wilted, about 3 minutes then add garlic, cook and stir for another minute then turn heat off.

3.  Place cream cheese, sour cream, cooked spinach and garlic, Parmesan Cheese, Ancho Chili Powder, garlic salt, salt and pepper into a medium bowl. Mix until well combined. With a medium cookie scoop, scoop dip into each of the centers of bread bowls. Top evenly with shredded cheese and bake for 15-17 minutes or until the edges start to brown. Remove and let cool for 3-5 minutes before removing from the muffin pan. 

And voila 10 mini spinach dip bread bowls for your eating pleasure! Have a great day!

made in a village in the Mâconnais (Burgundy region in central France) - See more at: http://ingoodtasteblog.net/in_good_taste/2011/03/wine-on-wednesday-pouilly-fuisse-white-burgundy.html#sthash.j4T87mSA.dpuf

Pouilly-Fuissé is a white wine made in a village in the Mâconnais (Burgundy region in central France) that produces a highly distinctive Chardonnay wine. The vineyards producing this wine are part of a landscape where the limestone and heavy clay soils combine to create a unique ‘terroir.’ - See more at: http://ingoodtasteblog.net/in_good_taste/2011/03/wine-on-wednesday-pouilly-fuisse-white-burgundy.html#sthash.j4T87mSA.dpuf

  

Pouilly-Fuissé is a white wine made in a village in the Mâconnais (Burgundy region in central France) that produces a highly distinctive Chardonnay wine. The vineyards producing this wine are part of a landscape where the limestone and heavy clay soils combine to create a unique ‘terroir.’ - See more at: http://ingoodtasteblog.net/in_good_taste/2011/03/wine-on-wednesday-pouilly-fuisse-white-burgundy.html#sthash.j4T87mSA.dpuf