|2 servings||calories per servings 850||protein serving 39 g||carbs per serving 69 g||total fat per serving 46 g|
Tangy and creamy white barbecue sauce, a staple in Alabama, makes this simple chicken preparation a standout. It makes a simple seared chicken breast shine, complements tart and crispy slices of green tomato, and tastes wonderful alongside simmered butter beans. Prepare these all together, and you’ve got a fine version of a classic roadhouse supper.
|Nutrition Facts||/ Per Serving|
|Total Fat||46 g|
|Saturated Fat||8 g|
|Trans Fat||0 g|
|Total Carbohydrates||69 g|
|Dietary Fiber||14 g|
• Place a small saucepan over high heat. Add beans, thyme sprigs and 1/2 cup water.
• When mixture boils, cover pan, and reduce heat to low. Simmer until beans are tender, 8-10 minutes.
• Drain beans. Season with 1/4 teaspoon PeachDish Salt.
MISE EN PLACE
• Slice tomatoes into 1/2 inch rounds.
• Slice each chicken breast lengthwise into 4 strips.
Season chicken on all sides with a total 1/4 teaspoon PeachDish Salt.
In a small bowl, combine mayonnaise, vinegar, 1/2 packet sugar and hot sauce to taste.
• Place flour in 1 bowl.
• Place buttermilk in another bowl.
• In a third bowl combine cornmeal and 1/4 teaspoon PeachDish Salt.
• Place a paper towel-lined baking sheet near the stove.
• Coat each tomato slice in flour, buttermilk, then seasoned cornmeal.
• Shake off excess cornmeal. Transfer slices to a plate or baking sheet.
• Place a skillet 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.
• Transfer chicken to a bowl. Toss with half of barbecue sauce.
• Wipe out skillet. Add 1/4 inch cooking oil, and place over medium heat.
• When oil is hot and shimmering, carefully add tomato slices in a single layer. Cook without disturbing until golden-brown on bottom, 3-4 minutes.
• Carefully flip tomatoes. Cook without disturbing until browned on other side, 2-3 minutes.
• Transfer tomatoes to a prepared sheet. Season to taste with PeachDish Salt.
Tip: Do not overcrowd pan. Cook in batches if necessary.
Serve chicken and fried tomatoes with extra barbecue sauce on the side. 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...