Beer pairings for Chicken Breasts Stuffed With Goat Cheese, Spinach, And Prosciutto

Sours & lambics

Light, tart, often served with fruit syrups.

Why it works with Chicken Breasts Stuffed With Goat Cheese, Spinach, And Prosciutto

Light herbal, citrus, and slightly floral pours mirror creamy-tangy fresh cheeses.

Lagers & pilsners

Crisp, noble-hopped, bone-dry.

Why it works with Chicken Breasts Stuffed With Goat Cheese, Spinach, And Prosciutto

Aperitivo-style pours — bitter, citrus-driven, low-to-mid proof — were invented for cured-meat platters.

Belgian & trappist

Dry, peppery, citrusy farmhouse style.

Why it works with Chicken Breasts Stuffed With Goat Cheese, Spinach, And Prosciutto

Aperitivo-style pours — bitter, citrus-driven, low-to-mid proof — were invented for cured-meat platters.

Craft IPAs

IPA flavor at 4-5%.

Why it works with Chicken Breasts Stuffed With Goat Cheese, Spinach, And Prosciutto

Mid-bodied, soft-sweet, citrus-bright pours flex with everything from roast bird to fried wings.

Belgian & trappist

Strong, golden, dry-finishing despite richness.

Why it works with Chicken Breasts Stuffed With Goat Cheese, Spinach, And Prosciutto

Aperitivo-style pours — bitter, citrus-driven, low-to-mid proof — were invented for cured-meat platters.

Wheat beers

Coriander and orange peel. Brilliant Belgian-style wheat.

Why it works with Chicken Breasts Stuffed With Goat Cheese, Spinach, And Prosciutto

Aperitivo-style pours — bitter, citrus-driven, low-to-mid proof — were invented for cured-meat platters.