|2 servings||calories per servings 410||protein serving 34 g||carbs per serving 36 g||total fat per serving 14 g|
This seared chicken breast is given sweet-tart depth by a splash of balsamic vinegar. Bacon makes the perfect accessory, and the flavorful renderings left in the pan become transformed into a warm vinaigrette that's tossed with wilted lettuce leaves and potatoes for a pleasant twist on classic German potato salad.
|Nutrition Facts||/ Per Serving|
|Total Fat||14 g|
|Saturated Fat||4 g|
|Trans Fat||0 g|
|Total Carbohydrates||36 g|
|Dietary Fiber||4 g|
MISE EN PLACE
• Cut potatoes into bite-size pieces.
• Pick and chop thyme leaves; reserve stems.
• Peel and thinly slice garlic.
• Pick and chop parsley leaves.
• Thinly slice green onion.
• Tear or cut lettuce into bite-size pieces.
• In a saucepan, combine potatoes, thyme stems and enough water to cover. Place over high heat.
• When water boils, reduce heat to medium-low. Cover, and simmer until potatoes are tender, 10-12 minutes.
• Drain well. Discard thyme stems.
• Season potatoes with 1/4 teaspoon PeachDish Salt.
While potatoes cook, season chicken on all sides with chopped thyme and a total 1/4 teaspoon PeachDish Salt.
• Place a sauté pan over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add chicken. Cook without disturbing until browned on bottom, 3-4 minutes.
• Flip, and cook until opaque throughout, 2-3 minutes.
• Add garlic. Reduce heat to low. Cook, stirring, until garlic begins to become translucent, about 1 minute.
• Add balsamic vinegar. Cook, stirring, until vinegar thickens into a glaze, about 1 minute.
• Stir in parsley. Quickly transfer chicken and glaze to a small bowl. Cover bowl to keep warm.
Add bacon to skillet. Cook, stirring, until bacon is lightly browned and crisp, 4-5 minutes.
Increase heat to medium. Add potatoes. Cook without disturbing until lightly browned on bottom, 3-4 minutes.
• Add green onion. Fold in lettuce. Cook until lettuce is just wilted, about 30 seconds. Remove from heat.
• Stir in 1/4 teaspoon PeachDish Salt, cider vinegar and sugar. Taste and adjust seasoning as desired with PeachDish Salt.
• Slice chicken against the grain.
• Divide potatoes between 2 plates.
• Top with chicken, and drizzle with balsamic glaze. 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...