Creamy Italian Dressing

For a Party of Six to Eight

1 or 2 garlic cloves, sliced
Kosher salt
¼ c heavy cream
¼ c Best Foods mayonnaise
3 tablespoons white wine vinegar
2 teaspoons Dijon mustard (use the real stuff)
1/3-cup extra virgin olive oil
1 tablespoon finely chopped parsley
2 teaspoons finely chopped fresh oregano
Salt
Freshly ground black pepper

Using a mortar and pestle (or the flat side of a chef’s knife) crush the garlic and a large pinch of kosher salt into a paste.  Transfer the paste to a medium mixing bowl and whisk in the cream, mayonnaise, vinegar, and mustard until well blended.  Slowly add the olive oil while whisking. Add the parsley and oregano, mix well and then season to taste with salt and freshly ground black pepper.  Enjoy!

Four Cheese Stuffed Chicken Breast with Sautéed Red Grapes in Chardonnay Beurre Blanc Sauce

At the restaurant, we use a free-range “airline” (has the wing attached) chicken breast and serve this over hazelnut orzo accompanied by haricots vertes in a brown butter sauce. The stuffing can be varied using other cheeses to suite your taste but should be quite thick at room temperature. I like the sauce because, after you get the hang of it, it is very easy to make and very tasty.