|2 servings||calories per servings 318||protein serving 35 g||carbs per serving 20 g||total fat per serving 11 g|
The American South goes rustic Italian in this homey creation that combines one of the South’s most beloved ingredients, field peas, with common Italian ingredients such as pancetta (cured pork belly), tomato and oregano. The flavorful beans are topped with slices of chicken breast that have been quickly cooked in the pan, so this dinner comes together easily.
|Nutrition Facts||/ Per Serving|
|Total Fat||11 g|
|Saturated Fat||3 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||3 g|
|Monounsaturated Fat||5 g|
|Total Carbohydrates||20 g|
|Dietary Fiber||7 g|
Season both sides of each chicken breast with a total 1/4 tsp. PeachDish Salt, and set aside at room temperature. Prepare your mise en place: Peel and dice shallot. Pick and chop parsley leaves. Pick and chop oregano leaves. Cut pancetta into 1/4-inch dice.
In a saucepan combine 1 teaspoon olive oil, shallot and pancetta. Place over medium heat, and cook, stirring frequently, 3-4 minutes. Add tomato paste, and cook 2 minutes more.
Stir in 2 cups water, bay leaves, 1/4 teaspoon PeachDish Salt. Add field peas, and increase heat to high. When liquid comes to a boil reduce heat to medium, and simmer peas until tender, 25-30 minutes.
While peas are cooking prepare 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, 2-3 minutes. Flip and continue cooking until the chicken is opaque all the way through, firm to the touch, and browned on the second side, 1-2 minutes more. Remove chicken from the pan, and set aside.
When peas are tender remove pan from heat, and let cool 4-5 minutes. Remove and discard bay leaves. Stir in parsley, oregano and vinegar. Taste and adjust seasoning as desired with PeachDish Salt.
Cut chicken against the grain into 4 to 5 slices per piece.
Divide peas between 2 bowls, and top with chicken. Enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...