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About the Dish

8 ounces Chicken Breast
1/2 teaspoon PeachDish Salt
1 large Tomato
1 sprig Basil
1/4 small Vidalia Onion
2 sprigs Oregano
2 sprigs Parsley
2 packets Duke's Mayonnaise
2 small Mini Pie Shells
4 1/2 ounces Georgia Grown Melting Cheese.
Per Serving
Calories 670
Total Fat 46 g
Saturated Fat 20 g
Trans Fat 0 g
Polyunsaturated Fat 5 g
Monounsaturated Fat 7 g
Cholesterol 150 mg
Sodium 950 mg
Total Carbohydrates 21 g
Dietary Fiber 2 g
Sugar 6 g
Protein 44 g
Chef Seth Freedman

Since graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.


  Prepare your mise en place: Cut tomato into 4 even 1/4-inch thick slices; cut the remaining tomato flesh from around the stem. Grate cheese. Pick and chop basil leaves. Quarter onion through the stem end. Slice 1 quarter very thinly. (Save the remaining 3/4 onion for another use.) Pick oregano and parsley leaves; combine and chop.
  Season chicken on all sides with a total 1/4 teaspoon PeachDish Salt, and set aside at room temperature.
Season the 4 tomato slices on both sides with a total 1/4 teaspoon PeachDish Salt, and arrange them in a single layer on paper towels.
  In a mixing bowl combine cheese, mayonnaise and basil. Mix thoroughly. (It’s helpful to divide the cheese mixture in half so that you get an equal amount in each pie shell.)
  Place pie shells on a baking pan. Place a few pieces of sliced onion in the bottom of each shell. Spread a thin layer of cheese mixture over onion. Top with a slice of tomato (save the largest slices for the next layer), then a few more slivers of onion. Top with another thin layer of cheese mixture. Repeat with tomato, onion, and one last layer of cheese mixture (it will be higher than the edge of the pie shell). You should have some sliced onion and tomato pieces left.
  Place pies in oven, and bake 12 minutes. Rotate pan 180 degrees, and bake until filling is melted and browned on top, about 10 minutes more. Remove pies from oven, and allow them to cool a few minutes before serving.
  While the pies are baking, cook the chicken: Place a skillet over medium-high heat. Add 1 teaspoon cooking oil. When the oil is shimmering add chicken. Cook without disturbing until browned on the bottom, 3-4 minutes. Flip and continue cooking until the chicken is opaque all the way through, firm to the touch, and browned on the second side, 2-3 minutes more. Transfer chicken to a small bowl. Add remaining sliced onion, parsley and oregano. Toss to combine. Cover bowl with a plate, and set aside.
  When pies are slightly cooled, cut chicken across the grain into thin slices.  
  Divide the herbed onion slices from the chicken bowl between 2 plates. Top with sliced chicken. Serve with pies and remaining tomato pieces. Enjoy!