About the Dish

14 ounces Russet Potatoes
8 ounces Chicken Breast
1/4 teaspoon PeachDish Salt
1 1/2 ounces Fontina Cheese
1/2 Apple
1 sprig Sage
2 tablespoons All Purpose Flour
2 pats Butter
2 cloves Garlic
1/4 cup White Cooking Wine
2 ounces Arugula
Per Serving
Calories 550
Total Fat 22 g
Saturated Fat 9 g
Trans Fat 0 g
Cholesterol 110 mg
Sodium 690 mg
Total Carbohydrates 50 g
Dietary Fiber 6 g
Sugar 5 g
Protein 36 g
Chef Seth Freedman

Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.

Since joining the PeachDish team in 2014 as Culinary Director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish Culinary Director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.

Pilsner

Pilsners are a staple beer because they taste clean and crisp. This is the primary reason they are such a good beer style to pair with food. Bottom fermenting yeast working in colder temperatures produces that clean and crisp pilsner flavor. For this dish of fontina, chicken, and apple, we suggest Savannah's Service Brewings Rally Point Pilsner, a crisp beer that should allow all the flavors to shine.

Chianti, Firenze, Italy

Chianti's fresh fruit notes, firm tannins and high acidity will be a great match for fontina and apple “stuffed” chicken. Fontina cheese and Chianti are truly made for each other.

METHOD

1
• Peel potato. Cut into 3/4-inch dice. • Place a small saucepan over high heat. Add potato, 1/2 teaspoon kosher salt and enough water to cover. • When water boils, reduce heat. Simmer until potatoes are fork-tender, 12-15 minutes.
2
MISE EN PLACE • Thinly slice fontina. • Quarter and core apple. Thinly slice 2 quarters (save remaining apple for another use). • Pick and thinly slice sage leaves. • Peel and mince garlic. • Discard any tough arugula stems.
3
• Place chicken between 2 sheets of plastic wrap, or in an open resealable bag. Use a heavy skillet (or meat mallet) to pound chicken to 1/4-inch thickness. • Season chicken on all sides with a total 1/4 teaspoon PeachDish Salt. Note: Pounding the chicken ensures it will cook evenly.
4
• Top 1 half of each chicken breast with cheese, 2-4 apple slices and sage. • Fold chicken over filling. Gently press edges together.
5
• Spread flour on a plate. • Gently coat stuffed chicken pieces in flour, taking care to keep filling inside. Set aside.
6
• Reserve 1/2 cup potato cooking liquid. • Drain potatoes. Transfer to a bowl, and mash until smooth. • Fold in 1 pat butter. • Adjust consistency as desired with reserved cooking water. Taste and adjust seasoning as desired. Cover to keep warm.
7
• Place a skillet over medium-high heat. Add 2 teaspoons olive oil. When oil is hot, add chicken. Cook without disturbing until browned on bottom bottom, 4-5 minutes. • Carefully flip chicken. • Reduce heat to medium-low. Scatter garlic around chicken. Cook, stirring, 30 seconds.
8
• Pour in wine. Stir to scrape up any browned bits. • Add arugula and 1/4 cup water. Cook, stirring, until arugula wilts. • Stir in remaining 1 pat butter. Taste and adjust seasoning as desired with PeachDish Salt.
9
• Transfer chicken to a cutting board. Carefully slice chicken against the grain. • Divide potatoes and greens between 2 plates. • Top with chicken and pan sauce, and enjoy!

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