|2 servings||calories per servings 331||protein serving 31 g||carbs per serving 26 g||total fat per serving 13 g|
Like chicken fingers? Then you’ll love our reduced-fat version, with enhanced flavor from Parmesan cheese and our signature seasoned PeachDish Salt. Sweet, mellow golden beets peek through sauteed spinach and spring onion like jewels.
|Nutrition Facts||/ Per Serving|
|Total Fat||13 g|
|Saturated Fat||5 g|
|Trans Fat||0 g|
|Total Carbohydrates||26 g|
|Dietary Fiber||3 g|
• Heat oven to 400° F.
• Place chicken between 2 sheets of plastic wrap, or in an open resealable bag. Use a heavy skillet (or meat mallet) to pound chicken to 1/4-inch thickness.
• Cut each breast into 3 equal pieces.
• Season chicken on all sides with a total 1/4 teaspoon PeachDish Salt.
• Transfer chicken to a bowl. Add just enough buttermilk to cover.
• In a wide bowl, combine panko, Parmesan and 1/4 teaspoon PeachDish Salt.
• Grease a baking sheet with 1 teaspoon cooking oil.
• Dredge chicken in panko mixture.
• Transfer to baking sheet.
• Bake in oven until lightly browned on bottom, about 10 minutes.
• Flip pieces. Bake in oven until chicken is browned on second side and opaque throughout, 5-6 minutes.
MISE EN PLACE
• Trim onion. Thinly slice, keeping white and green parts separate.
• Peel beets. Quarter lengthwise, and thinly slice crosswise.
Place a sauté pan over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add beets. Cook, stirring, until beets begin to become translucent, 2-3 minutes.
• Add onion whites. Cook, stirring, until onion begins to become translucent, 2-3 minutes.
• Stir in onion greens and spinach.
• Add wine. Cook, stirring, until spinach is just wilted.
• Stir in butter. Taste and adjust seasoning as desired with PeachDish Salt.
• Divide vegetables and sauce between 2 plates.
• Top with chicken, and 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...