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About the Dish

14 ounces Russet Potatoes
2 pats Butter
8 ounces Chicken Breast
1/4 teaspoon PeachDish Salt
2 packets Fontina Cheese
2 ounces Apple
1 sprig Sage
2 tablespoons All Purpose Flour
2 cloves Garlic
1/4 cup White Wine
2 ounces Arugula
Per Serving
Calories 639
Total Fat 22 g
Saturated Fat 9 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 6 g
Cholesterol 128 mg
Sodium 600 mg
Total Carbohydrates 74 g
Dietary Fiber 7 g
Sugar 5 g
Protein 40 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.

METHOD

1
Peel the potatoes, and cut them into 1-inch dice. Place the potatoes and 1/2 teaspoon kosher salt in a small saucepan, and cover with water. Place over high heat. When water comes to a boil, reduce heat just enough to maintain a heavy simmer. Cook 12-15 minutes, or until the potatoes are so tender they come apart when prodded with a fork.
2
When potatoes are fully cooked, remove and reserve about 1/2 cup cooking liquid. Drain the potatoes well. Place the drained but still hot potatoes in a mixing bowl. Using a potato masher, mash the potatoes until smooth. Stir in 1 pat butter. Stir in just enough of the reserved cooking liquid to bring the potatoes to your desired consistency. Taste and adjust seasoning as desired. Cover to keep warm.
3
While potatoes are cooking, prepare your mise en place: Cut fontina pieces into thin slices. Quarter apples through stem end, cut away core and seeds, and discard; thinly slice 1 or 2 apple quarters crosswise (reserve the rest for another use). Peel and finely chop garlic. If arugula leaves are longer than 3-4 inches, cut or tear into bite size pieces. Thinly slice or finely chop sage leaves, being careful not to bruise them (scissors work well for this, or use a sharp knife slicing through rather than chopping up and down).
4
Place a chicken breast in an unsealed resealable bag on a sturdy work surface. Pound with a meat mallet or the bottom of a small skillet until it is an even 1/4 inch thick. Repeat with remaining breast.
5
Place the chicken pieces side by side on your work surface. Sprinkle all over with a total 1/4 teaspoon PeachDish Salt. Place half the cheese on each chicken breast, arranging it on the side closest to you but not against the chicken’s edge. Place 2-4 slices apple over the cheese, and sprinkle with sage. Bring the farthest edge of each breast toward you, covering filling, and gently press the edges of chicken breast together around filling.
6
Place flour on a clean plate, and gently coat stuffed chicken pieces on each side with flour, taking care to keep filling inside.
7
Place a skillet over medium-high heat. Add 2 teaspoons olive oil. When oil is hot add the chicken. Cook without moving 4-5 minutes to brown the bottom. Carefully flip.
8
Reduce heat to medium-low. Add garlic, stir in around chicken, and cook 30 seconds. Add cooking wine, and stir to scrape up any browned bits. Add arugula and 1/4 cup water, and cook just to wilt. Stir in remaining 1 pat butter. Taste and adjust seasoning as desired with PeachDish Salt.
9
Remove chicken, and place on a clean cutting board. Slice crosswise at an angle into 4-5 pieces each. Serve with greens, mashed potatoes and pan sauce. Enjoy!