Roasted Chicken breast over fava Bean “hummus” and sautéed summer squash

For a richer style of Chardonnay, I prefer a weightier dish. Skin on chicken breast has a bit more fat and flavor, which does a nice job of complementing the roundness of the Haire Chardonnay.  The creamy, tangy hummus shows off the soft kiss of acid and pulls out tones of Meyer lemon, burnt orange, and ripe stone fruit. Sautéed summer squash serves as a nice, understated complement to the restrained nature of this Chardonnay.

Roasted Chicken Breast over Fava Bean “hummus” and Sautéed Summer Squash

The perfect  light recipe for a relaxing weekend with friends. Pair with our refreshing and bright Haire Vineyard Chardonnay for an unforgettable experience.

Prep Time — 20 min
Total Time — 1 hr 30 min
Makes 4

Ingredients

  • 4 Boneless skin on chicken breasts
  • Salt and pepper
  • 2 lb. — Summer squash, cut into 1/2 inch semi-circles
  • 1 tsp. — Dried oregano
  • 3 lb. — Late season fava beans
  • 1/2 cup — Extra-virgin olive oil
  • Juice of 1 lemon
  • 1 tbsp. — Fresh parsley, minced
  • 2 oz. — Goat cheese

Instructions

  1. Bring a pot of water to a boil over high heat. Meanwhile, remove the fava beans from the pods. Plunge the beans into the boiling water to loosen the skin (2-3 minutes), then shock in ice water.  Remove the membranes and put the beans in a food processor.  Add the olive oil, lemon juice, goat cheese, parsley, salt and pepper, and puree until smooth.  Adjust texture and seasoning to taste.  Set aside. 
  2. Preheat oven to 400 Degrees.
  3. For the chicken, season generously with salt and pepper.  Heat 3 Tablespoons of oil in a heavy bottom skillet or cast iron skillet over medium heat.  Place breasts skin side down and allow to sear until skin is deep golden brown.  Flip over and finish in the oven until cooked through, about 10-12 minutes.  Rest for 4-5 minutes.  While the chicken is resting, heat 2 Tablespoons in a sauté pan over medium heat and add squash.  Sauté until slightly browned and beginning to soften, 3-4 minutes.  Season with salt, pepper, and oregano.  
  4. Spoon the hummus onto 4 plates, top with summer squash and one chicken breast per plate. 

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Featured Wine

2017 Haire Vineyard Chardonnay

This medium body, pale gold Chardonnay entices with its rich profile of tropical fruits, including hints of pineapple and caramelized banana. On the palate, the creamy profile of this Chardonnay has flavors of candied lemon, custard, apricot, and coconut balanced with light acidity and ending with a lemon tart finish. Winery Exclusive

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