About the Dish

8 ounces Chicken Breast
1/2 teaspoon PeachDish Salt
1 Tomato
1 sprig Basil
1/4 Vidalia Onion
2 sprigs Oregano
2 sprigs Parsley
2 packets Duke's Mayonnaise
2 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
Cholesterol 150 mg
Sodium 950 mg
Total Carbohydrates 21 g
Dietary Fiber 2 g
Sugar 6 g
Protein 44 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.

Wheat Beer

Wheat beers are the quintessential summer beer. A sweet malt base lets yeast bring flavors beyond aroma. For this dish of sweet tomato and sweeter Vidalia Onion, we suggest Huntsville Alabama’s Straight to Ale He Ain’t Heffe hefeweizen.

Straight to Ale He Ain’t Heffe, Huntsville, Alabama

Verdejo - Rueda, Spain

Floral and lemony citrus notes of Verdejo marry well with the chicken. The herb notes as well as the sweetness of the Vidalias bounce off of the wine quite well.

Bodegas Naia-Vina Sila 'Naia', Rueda, Spain


Heat oven to 375° F. Prepare your mise en place: Quarter onion through the stem end. Slice 1 quarter very thinly. (Reserve the remaining 3/4 onion for another use.) Grate cheese. Pick and chop basil leaves. Pick oregano and parsley leaves; combine and chop. Cut tomato into 4 nice, even slices that are 1/4-inch thick; cut the remaining tomato flesh from around the stem.
Season chicken on all sides with a total 1/4 teaspoon PeachDish Salt, and set aside at room temperature.
Season the full, nice 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.
Place pie shells on a baking pan. On your work space, arrange the ingredients for the pies: sliced onion, sliced tomato and cheese mixture. (It’s helpful to divide the cheese mixture in half so that you get an equal amount in each shell.) Place a few pieces of sliced onion in the bottom of each shell. Spread a thin layer of cheese mixture. 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, then one last layer of cheese mixture. The filling should be higher than the edge of the pie shell; don’t worry, it will all melt and cook down. You should have a good amount of sliced onion and some tomato pieces left when your pies are fully assembled.
Place pies in oven, and bake 12 minutes. Rotate pan 180 degrees, and continue to 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 breasts. Cook without turning or stirring 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. Remove chicken from the pan to a small bowl. Add sliced onion and chopped parsley and oregano; toss to combine well. Cover bowl with a plate, and set aside.
When pies are slightly cooled and ready to serve, 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 pie with chicken, onion and remaining tomato pieces. Enjoy!