Wine Pairing - CASILLERO DEL DIABLO Merlot &
Chicken Breasts stuffed
2 boneless chicken breasts (4 halves)
200 g ricotta
1 cup fresh basil leaves
100 g cornmeal
Oil for frying
1 tbsp butter
1 tbsp fresh oregano
1 clove garlic
1 tbsp lemon juice
1 tbsp dry white wine
1 tbsp vinegar
1 tbsp paprika
½ tbsp merquén (Chilean chili powder)
Carefully slice open the chicken breasts so they can be stuffed. Mix the ricotta and chopped basil and stuff the breasts. Close them carefully with toothpicks. Grill until they are well browned.
For the buñuelos: Bring a liter of water to a boil and slowly whisk in the cornmeal. Add butter, salt, and pepper. Let stand. Shape into little balls and fry until golden. Drain on paper towels.
For the chimichurri: Chop the oregano, mince the garlic, and mix with lemon juice, white wine, vinegar, merquén, paprika, salt and pepper.
To serve, arrange the buñuelos on a plate and top with the chicken and chimichurri salsa.