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Summertime Fiesta Kit - Chicken Fundida

This summer we're making it easy for you to host a fun, festive evening with loved ones! We've assembled a box of our very favorite things to create a Summertime Fiesta Kit! This menu was made of entertaining! Appetizer: Homemade Tortilla Chips with Pimento Belle Chevre This appetizer pairs two very Southern ingredients to create the perfect start to your evening: Pimentos and Belle Chevre. Belle Chevre is a creamy goat cheese handmade in Elkmont, Alabama and has won many awards and been mentioned in magazines like Garden & Gun, Southern Living and O Magazine. Signature Cocktail: Mr. Gigglepant’s Hibiscus Lime Mojito Fun name, fun drink! This fresh take on the classic mojito is as easy to make as it is to drink! We used a sugar called "Mr. Gigglepants" that's handmade by a local Atlanta artisan to craft this cocktail. We're also sending fresh limes, mint and sugar cane. We're also including a stainless steel drink shaker so you can keep practicing your bartending skills even after the fiesta is over! Is it a coincidence that the word "fun" is in the very title of "Chicken Fundida"? We think not! Fundida translated means "melted" and this dish topped with queso anéjo definitely lives up to its name. Perfectly seasoned pan seared chicken is paired with sweet, tender squash and güero chiles, giving it a mild, well-rounded heat. What's underneath the festive squash and perfectly seared chicken is the real story, though! Each peach is hand-selected, carefully inspected, and gently packed to ensure it arrives in pristine condition.

Cook Time: 30 Min

About the Dish

  • Boneless and Skinless Chicken

    Boneless and Skinless Chicken

  • PeachDish Salt

    PeachDish Salt

  • Polenta


  • Canola Oil

    Canola Oil

  • Onion


  • Guero Chiles

    Guero Chiles

  • Zucchini


  • Ground Cumin

    Ground Cumin

  • Cilantro


  • Lemon


  • Butter


  • Queso Chihuahua

    Queso Chihuahua


Remove chicken breasts, pat dry, and season on all sides with 1 teaspoon PeachDish salt. Set aside at room temperature.
Place the 2 cups of water in a sauce pot over high heat and add 1 teaspoon of salt. While you are waiting for the water to boil, prepare your mise en place: Peel and thinly slice onion crosswise into rings. Finely chop the garlic. Halve and thinly slice the chiles. Cut squash in half lengthwise, then cut crosswise into 1/4-inch slices. Halve the lime, and cut one half into wedges.
When the water is almost to a boil, add the polenta and stir vigorously with a whisk. Turn the heat to low, and continue to stir to ensure that the polenta does not clump or stick to the bottom. Cook and stir for 12 minutes, using the whisk as well as a wooden spoon intermittently.
While the polenta is cooking: Heat a sauté pan over medium heat, add 1 tablespoon oil, and add the chicken breasts. Cook chicken about 5 minutes, or until lightly browned on the bottom and opaque at least 3/4 of the way up. Turn and cook 2-3 minutes more, or until fully cooked. Transfer chicken to a plate and cover to keep warm.
Return the pan to a medium heat; add remaining oil. Add onion, and cook about 2 minutes. Add garlic and chilis, and cook about 1 minute more. Add squash, and cook while stirring for 3 minutes more. Season with 1 teaspoon PeachDish salt, ground cumin, cilantro, and juice of half the lime.
Finish polenta by whisking in the butter. Taste and adjust the seasoning with additional PeachDish salt if desired. If the polenta is too thick, whisk in a little bit of water.
Top breasts with hot sauteed vegetables; sprinkle with queso. Serve with reserved lime wedges and polenta on the side. Enjoy!