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About the Dish

  • Chicken Breast

    Chicken Breast

  • PeachDish Salt

    PeachDish Salt

  • Red Onion

    Red Onion

  • Eggplant


  • Zucchini


  • Sweet Peppers

    Sweet Peppers

  • Garlic


  • Tuscan Seasoning Blend

    Tuscan Seasoning Blend

  • Red Wine

    Red Wine

  • Parsley


  • Sherry Vinegar

    Sherry Vinegar

  • Turbinado Sugar

    Turbinado Sugar

  • Ciabatta Rolls

    Ciabatta Rolls


Season chicken on all sides with a total 1/4 teaspoon PeachDish Salt. Set aside at room temperature.
Prepare your mise en place: Halve and peel onion; dice 1 half (save other half for another use). Dice eggplant into 1-inch cubes. Slice zucchini into 1/2-inch-thick rounds. Cut peppers into 3/4-inch dice. Peel and finely chop garlic. Pick and chop parsley leaves.
Place a skillet over medium-high heat. Add 1 teaspoon olive oil. When oil is shimmering, add chicken. Cook without disturbing until browned on the bottom, 3 to 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 to 3 minutes more. Transfer chicken to a small bowl, cover with a plate and set aside.
Heat 1 teaspoon olive oil in the skillet. Add onion, and stir to coat in the oil and pan drippings. Cook while stirring until golden, about 3 minutes. If necessary, adjust the heat to keep onion from scorching.
Stir in eggplant, zucchini, peppers, garlic, PeachDish Tuscan seasoning, and 1/4 teaspoon PeachDish Salt. Pour red cooking wine over the top, cover (with a lid or aluminum foil) and cook, stirring occasionally, until the vegetables are tender, 5 to 8 minutes. If the mixture gets dry, add a little water, 1 tablespoon at a time.
Uncover and stir in half of the parsley. Stir in sherry vinegar, sugar, and remaining 1 tablespoon olive oil. Return chicken and any resting juices to the pan, nestling them into the vegetable mixture. Reduce heat to low, and cook 1 minute.
Season to taste with PeachDish Salt. Divide between 2 plates or shallow bowls, and sprinkle with remaining parsley. Serve warm with ciabatta, and enjoy!