About the Dish

2 packets Mayonnaise
3 packets Gulden's Spicy Brown Mustard
1 teaspoon Italian Spice Blend
1/2 teaspoon PeachDish Salt
1/4 cup Panko
8 ounces Chicken Breast
1 ounce Parmesan Cheese
1/2 Lemon
6 ounces Lettuce
2 ounces Applewood Smoked Bacon
6 ounces Salad Tomatoes
Per Serving
Calories 460
Total Fat 27 g
Saturated Fat 9 g
Trans Fat 0 g
Cholesterol 110 mg
Sodium 930 mg
Total Carbohydrates 15 g
Dietary Fiber 3 g
Sugar 4 g
Protein 37 g
Sheri Castle

Sheri Castle is an award-winning, professional food writer and culinary instructor. She is known for melding storytelling, humor, and culinary expertise, so she can tell a tale while making a memorable meal.

"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything." BOOKS: The Southern Living Community Cookbook: Celebrating Food and Fellowship in the American South; The New Southern Garden Cookbook: Recipes for Enjoying the Best from Homegrown Gardens, Farmers’ Markets, Roadside Stands and CSA Boxes, The University of North Carolina Press, 2011.; Sugar, Butter, Flour: The Waitress Pie Book; Le Creuset. PUBLICATIONS: Southern Living; Garden and Gun; Better Homes and Gardens; The New York Times; Eater; The Washington Post; The Atlanta Journal-Constitution; The Times Picayune; The Charlotte Observer; The Chicago Tribune; The Kitchn; NPR’s Kitchen Window; The Local Palate; Epicurious; Gravy (named 2014 Publication of the Year by James Beard Foundation); Taste of the South; Cornbread Nation; Bitter Southerner. AWARDS: 2011 American Institute of Wine and Food Foundation Scholarship for Recipe Writing presented in honor of Julia Child; 2012 International Association of Culinary Professionals (IACP) Burt Green Award for Instructional Writing with Recipes; 2012 Southern Independent Booksellers Association Cookbook of the Year; 2015 IACP Cookbook Award Finalist; New York Times Notable Cookbook; Washington Post Recommended Cookbook. For more information on Sheri Castle, visit shericastle.com

Smoked Porter

Smoke in beer is a tricky flavor. Adding smoke can make a beer very easily taste like an ashtray. However, in the right proportion a little smoke can make a beer surprisingly good. For this dish featuring chicken, parmesan, and bacon, a smoky beer will bring the bacon flavor to the forefront.

Stone Smoked Porter, Escondido, California

Dolcetto - Piedmont, Italy

Dolcetto has playful fruity tones that make it an easy-going pairing with fresh tomatoes. Smoky notes from the bacon add a nice complexity to the wine. The rich berry flavors of Dolcetto work well with the salty, nutty tang of the Parmesan dressing.

Pio Cesare Dolcetto d’Alba, Italy


MISE EN PLACE • Halve lemon. Squeeze 1 tablespoon juice (save any extra lemon for another use). • Cut or tear lettuce leaves into bite-size pieces. • Halve tomatoes.
• In a large bowl, stir together mayonnaise, mustard, Italian spice and 1/4 teaspoon PeachDish Salt. Remove and reserve 1 tablespoon mayonnaise mixture for chicken. • Spread panko on a plate.
• Season chicken on all sides with a total 1/4 teaspoon PeachDish Salt. • Spread chicken with reserved mayonnaise mixture. • Coat chicken in panko.
• To remaining mayonnaise mixture, stir in Parmesan and lemon juice. • Add lettuce, and toss well to coat. • Season to taste with black pepper, and refrigerate.
• Place a large skillet over medium heat. Add bacon. Cook, stirring often, until bacon is browned and crisp, 6-7 minutes. • Using a slotted spoon, transfer bacon to a paper towel. Leave fat in skillet.
• Add chicken to skillet. Cook without disturbing until browned on the bottom, 4-5 minutes. • Flip, and cook until chicken browned on other side and opaque throughout, about 4 minutes.
• Divide salad between 2 plates. • Slice chicken against the grain. • Top with tomatoes, chicken and bacon. Enjoy!