|2 servings||calories per servings 810||protein serving 75 g||carbs per serving 36 g||total fat per serving 39 g|
Sweet summer squash is one of our favorite seasonal ingredients and this dish showcases them in delicious fritters. If you’ve never had fritters (we haven't met a fritter we didn't like), you can think of them as savory vegetable pancakes. Chicken breasts are perfectly seared and served over tender fritters and topped with a delicious sauce that pairs onions and fresh oregano and parsley.
|Nutrition Facts||/ Per Serving|
|Total Fat||39 g|
|Saturated Fat||9 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||9 g|
|Monounsaturated Fat||18 g|
|Total Carbohydrates||36 g|
|Dietary Fiber||6 g|
Please read through the entire recipe card before beginning.
Remove chicken breasts, pat dry with paper towels, and season on all sides with a total 1 teaspoon PeachDish salt. Set aside.
To make the squash fritter mixture: Grate the squash and measure 1 1/2 cups, loosely packed. Transfer to a large mixing bowl. Peel and halve the onion. Grate 1 half and add to the bowl. (Dice the other half and reserve for the sauce.) Pick and chop the oregano and parsley, and combine. Add 1 tablespoon chopped herbs to the squash mixture, and reserve the remainder for the sauce.
Crack egg, and add it to squash mixture along with 1 teaspoon PeachDish salt. Mix to thoroughly combine. Add in cornmeal gradually, stirring until everything is just combined.
Heat a sauté pan over medium heat, and add 2 tablespoons cooking oil. Using a 1/4 cup measure, scoop fritters into the hot oil, and flatten each slightly with the back of a spoon. The mixture will make 6 fritters. Cook 3-4 minutes, or until the bottom is lightly browned and fritters are set. Flip and cook 2-3 minutes on the second side. Transfer to an oven-safe dish and keep warm in the oven.
Return the pan to medium heat, coat with remaining 1 tablespoon oil, and add the chicken breast halves. Cook chicken about 5 minutes, or until lightly browned on bottom and opaque at least 3/4 of the way up. Turn and cook 2-3 minutes more, or until flesh is opaque and juices run clear. Transfer chicken to the oven to keep warm.
Return the pan to medium heat, and add the reserved diced onion. Cook, stirring occasionally, 4-5 minutes, or until soft and translucent. Stir in remaining chopped herbs, and cook 1 minute more. Add cooking wine, and cook 1 minute. Add water, and bring just to a simmer.
Remove from heat, and stir in the butter. Taste and adjust seasoning as desired.
Serve fritters and chicken with the herbed onion sauce. 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...