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About the Dish

8 ounces Chicken Breast
1/2 teaspoon PeachDish Salt
1 large Tomato
1 sprig Basil
1/4 small Vidalia Onion
2 sprigs Oregano
2 sprigs Parsley
2 packets Duke's Mayonnaise
2 small 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
Polyunsaturated Fat 5 g
Monounsaturated Fat 7 g
Cholesterol 150 mg
Sodium 950 mg
Total Carbohydrates 21 g
Dietary Fiber 2 g
Sugar 6 g
Protein 44 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.


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!