Chicken & Bacon Roulade paired with Hall 2007 Cabernet Sauvignon

INGREDIENTS 2 boneless skinless chicken breast halves 1 carton (8 ounces) whipped cream cheese with onion and chives 1 tablespoon butter cubed Salt to taste 6 bacon strips
DIRECTIONS Flatten the chicken to 1/2-inch thickness. Spread 3 tablespoons cream cheese over each. Dot with the butter and sprinkle with salt; roll up. Wrap each with a 3 bacon strips. Place, seam side down, in a greased 13-by-9-by-2-inch baking pan. Bake, uncovered, at 400 degrees F for 35-40 minutes or until juices run clear. Broil 6 inches from the heat on each side until bacon is crisp.

Spaghetti squash with veggies, feta & basil - paired with Le Petit Gimios muscat 2008

Ingredients

• 1 spaghetti squash, halved lengthwise and seeded
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 1 clove garlic, minced
• 1 1/2 cups chopped tomatoes
• 3/4 cup crumbled feta cheese
• 3 tablespoons sliced black olives
• 2 tablespoons chopped fresh basil

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
3. Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
4. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.