What wine would you pair this?

I'm planning to make this dish tonight (possibly eliminating the brown sugar). My problem is determining a good wine to go with.
https://cafedelites.com/2017/03/20/caprese-stuffed-balsamic-chicken/

With the intensity of the sun-dried tomato and the sweetness of the glaze I'm somewhat at a loss, but thinking a robust red, Rhonish or maybe Italian.

What are your thoughts?

[Robin Garr]

My mind goes straight to Chianti, Doug. Doesn't have to be anything really fancy, just one of the many excellent bottles in the $8 to $15 or $20 range.

I agree with your thoughts and Robin's. Carignan, Barbera, Grenache, Sangiovese, or one of the two or three zillion blends using some of that stuff.

So how did it turn out? The recipe looks great.

I would have suggested a Lambrusco or a Valpolicella because I think they go as well as you can with Balsamic.

The dish turned out great and looked pretty much like the picture in the recipe. I missed that dried basil and thyme were listed and since I didn't have any I used some Penzey's Tucsan blend. For future efforts I plan to double the glaze amount and I will select breasts from a meat counter that are sized and shaped better for stuffing. What I had on hand was pre-packaged and a couple of them were a bit tricky to slice in the middle.

For wine I went with an Idlewild Barbera. The only Chianti Classico I had on hand is an RIserva that I felt would probably not be the best style for the dish (and I still think that). The Barbera was a good counterfoil rather than a match, with dark fruit and savory undertones.

[Robin Garr]

Good pick, Doug, and good call on passing over the BEEG Chianti. Glad you enjoyed the meal and the match!

...I used some Penzey's Tucsan blend

While the topic is up, Doug, what do you think of the various Penzey's blendzeys? I get another one or two with every order. Most seem pretty useful -- the language on the jar usually describes something far more curious than the blend really turns out to be. (Which is fine, makes it easier for me to use.)

Jeff - sorry for the late reply. I like some of Penzey's blends and use several when I cook. The one's I don't like either too salty or contain oleoresin of a spice instead of the spice itself. The latter generally taste stale to me.

Yeah, not sure why they suddenly started using oleoresins. Seems like a counter-intuitive move for a place that prides itself on its good spices.