Herb Stuffed Chicken with a white wine sauce

Herb stuffed chicken with a white wine sauce



-2 boneless skinless chicken breasts, butterflied and flattened

-4 slices of prosciutto

-2 tbsp each of fresh oregano, thyme, parsley, and chives coarsely chopped

-6 slices fresh mozzarella cheese

-salt and pepper to taste

-1 FAT tbsp olive oil

For the sauce:

-2 garlic cloves, minced

-1 tbsp each of: oregano,thyme,parsley

-1.5c white wine

-1 tsp flour mixed in to 5 fl oz cream


Preheat your oven to 425 F. Once you butterfly your chicken, use a pan or a tenderizer to flatten your breasts to the same thickness. You want them decently thin so you can stuff and roll them.

Season both sides of the breasts with salt and pepper. Place your mozza and fresh herbs on your chicken breasts. Roll up nice and tight. Wrap the chicken with 2 slices of prosciutto de parma.

In a skillet over med-high heat, add your EVOO. brown chicken on ALL sides. place in the oven and cook for 17-20 minutes, or until cooked through.

Once the chicken is done cooking, remove from the oven. Place chicken on a plate. Put your pan back on the stove on medium heat. (I always use frying pans that can go in the oven.) Add your garlic cloves to the chicken drippings. Saute for a minute until the garlic is fragrant. Add in your herbs, sauté. Add your white wine, and cook until it is reduced by almost half. Slowly whisk in your cream+flour mixture. Season with salt and pepper. Serve over the chicken.


Brown butter garlic + thyme mashed potatoes

A small, but delicious twist on traditional mashed potatoes – this is a must try. Plus, it’s so easy!

This recipe serves 4 as a side dish!



-3 large potatoes, peeled and cubed in 1″ pieces

-1/4-1/2c cream – or as needed

-1/2c butter

-5 cloves garlic, minced

-2 heaping tbsp fresh thyme

-Salt and pepper to taste

Bring a pot of water to a boil. Add potatoes. Boil until soft. Drain.

In a sauce pan on medium heat, add the butter. As the butter starts to brown, add the garlic and the thyme. The butter will start to smell nutty. Do not let it burn – it’s very easy to burn.

Add the butter to the potatoes. Season with salt and pepper. Add 1/4c cream. blend the potatoes with a hand blender. Add more cream as needed.

Wine And Thyme Pan Seared Scallops

Scallops are one of the easiest things to make! But it is also very easy to over cook them, so never stop paying attention to them on the stove top! This is a great blend of flavours for scallops. You can serve this with a fresh linguini or fettucini.


-10 Large sea scallops

-1.5tbsp butter

-1 tbsp thyme, plus more for garnish

-1/4-1/2 c white wine (your favourite white wine. i used Lamberti.)

-sea salt and fresh ground pepper

In a small bowl mix together your butter and your thyme. Pat your scallops dry with a paper towel. season one side of the scallops with salt and pepper. Get a pan going over med-high heat. Add in the thyme butter and let melt. once the pan is hot, add your scallops seasoned side down. Season the the other side of the scallops. Sear the scallops, and then flip them in the same order you placed them in the pan. Sear. Right before the scallops are finished cooking, add in a splash of wine and reduce. Remove scallops from the heat directly on to a serving plate. Garnish with thyme, and serve.

*This process literally only takes minutes. As soon as your scallops are browned on both sides, they are done.