|2 servings||calories per servings 670||protein serving 44 g||carbs per serving 21 g||total fat per serving 46 g|
Our very own culinary director, Chef Seth Freedman prepared this dish, highlighting pride-of-Georgia Vidalia onions and juicy summer tomatoes, for a Georgia Grown dinner at the James Beard House. You’ll love this elegant update of a Southern classic.
|Nutrition Facts||/ Per Serving|
|Total Fat||46 g|
|Saturated Fat||20 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||5 g|
|Monounsaturated Fat||7 g|
|Total Carbohydrates||21 g|
|Dietary Fiber||2 g|
Prepare your mise en place: Cut tomato into 4 even 1/4-inch thick slices; cut the remaining tomato flesh from around the stem. Grate cheese. Pick and chop basil leaves. Quarter onion through the stem end. Slice 1 quarter very thinly. (Save the remaining 3/4 onion for another use.) Pick oregano and parsley leaves; combine and chop.
Season chicken on all sides with a total 1/4 teaspoon PeachDish Salt, and set aside at room temperature.
Season the 4 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. (It’s helpful to divide the cheese mixture in half so that you get an equal amount in each pie shell.)
Place pie shells on a baking pan. Place a few pieces of sliced onion in the bottom of each shell. Spread a thin layer of cheese mixture over onion. 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, and one last layer of cheese mixture (it will be higher than the edge of the pie shell). You should have some sliced onion and tomato pieces left.
Place pies in oven, and bake 12 minutes. Rotate pan 180 degrees, and 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. Cook without disturbing 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. Transfer chicken to a small bowl. Add remaining sliced onion, parsley and oregano. Toss to combine. Cover bowl with a plate, and set aside.
When pies are slightly cooled, 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 with pies and remaining tomato pieces. Enjoy!
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.Learn More...