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About the Dish

  • Chicken Breast

    Chicken Breast

  • PeachDish Salt

    PeachDish Salt

  • Bread Crumbs

    Bread Crumbs

  • Parmesan Cheese

    Parmesan Cheese

  • Golden Beets

    Golden Beets

  • Spring Onion

    Spring Onion

  • Spinach


  • White Wine

    White Wine

  • Butter



Heat oven to 400° F. Prepare your mise en place: Trim onion roots and outer layer. Thinly slice white and green parts of onion, keeping them separate. Peel beets, quarter lengthwise, and thinly slice crosswise. Place 1 chicken breast in a sturdy plastic bag, and place on a sturdy work surface. Use a meat mallet or the bottom of a skillet to pound chicken until it is an even 1/4 inch thick. Repeat with remaining piece. Cut each pounded breast into 3 equal pieces.
Season chicken pieces on all sides with a total 1/4 teaspoon PeachDish Salt. Place the chicken pieces in a bowl, and add buttermilk, stirring gently to completely coat the chicken.
In another bowl combine panko, Parmesan and 1/4 teaspoon PeachDish Salt. Rub a heavy baking pan with 1 teaspoon cooking oil. Remove one piece of chicken from the buttermilk. Place in panko mixture and turn to coat on all sides. Transfer to the prepared baking pan. Repeat with remaining pieces of chicken.
Bake chicken until it is lightly browned on the first side, about 10 minutes. Flip pieces, return pan to oven, and cook until chicken is browned on second side and opaque all the way through, 5-6 minutes more. While the chicken finishes cooking, heat a sauté pan over medium-high heat. Add remaining 1 teaspoon cooking oil. When the oil is shimmering add beets. Cook while stirring until they begin to become translucent, 2-3 minutes.
Add onion whites and cook while stirring until they become translucent, 2-3 minutes more. Add onion greens and spinach; stir to combine.
When the spinach is halfway wilted, remove pan from heat and add cooking wine. Return pan to the heat, and cook while stirring until spinach is just wilted. Add butter, stir until it melts, and season vegetables and sauce to taste with remaining PeachDish Salt.
Divide vegetables and sauce between 2 plates. Top with chicken pieces. Enjoy!