|2 servings||calories per servings 639||protein serving 40 g||carbs per serving 74 g||total fat per serving 22 g|
Apple and cheese are natural flavor partners, and together they make this dish special — and elegant enough to serve to company. Pounding the chicken to an even thickness (all you need are a plastic bag and a frying pan!) means it will “stuff” easily and cook quickly.
|Nutrition Facts||/ Per Serving|
|Total Fat||22 g|
|Saturated Fat||9 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||1 g|
|Monounsaturated Fat||6 g|
|Total Carbohydrates||74 g|
|Dietary Fiber||7 g|
Peel the potatoes, and cut them into 1-inch dice. Place the potatoes and 1/2 teaspoon kosher salt in a small saucepan, and cover with water. Place over high heat. When water comes to a boil, reduce heat just enough to maintain a heavy simmer. Cook 12-15 minutes, or until the potatoes are so tender they come apart when prodded with a fork. Once potatoes are fully cooked: remove and reserve about 1/2 cup cooking liquid, then drain the potatoes well. Place the drained but still hot potatoes in a mixing bowl. Using a potato masher, mash the potatoes until smooth. Stir in 1 pat butter. Stir in just enough of the reserved cooking liquid to bring the potatoes to your desired consistency. Taste and adjust seasoning as desired. Cover to keep warm.
While potatoes are cooking, Prepare your mise en place: Cut fontina pieces into thin slices. Quarter apples through stem end, cut away core and seeds, and discard; thinly slice 1 or 2 apple quarters crosswise (reserve the rest for another use). Peel and finely chop garlic. If arugula leaves are longer than 3-4 inches, cut or tear into bite size pieces. Thinly slice or finely chop sage leaves, being careful not to bruise them (scissors work well for this, or use a sharp knife slicing through rather than chopping up and down).
Place a chicken breast in an unsealed resealable bag on a sturdy work surface. Pound with a meat mallet or the bottom of a small skillet until it is an even 1/4 inch thick. Repeat with remaining breast. Place the chicken pieces side by side on your work surface. Sprinkle all over with a total 1/4 teaspoon PeachDish salt. Place half the cheese on each chicken breast, arranging it on the side closest to you, but not against its edge. Place 2-4 slices of apple on top of cheese, and sprinkle with fresh sage. Bring the furthest edge of each breast toward you, covering filling, and gently pressing the edges of chicken breast together around filling.
Place flour on a clean plate, and gently coat stuffed chicken pieces on each side with flour, being careful to keep filling inside.
Place a skillet over medium-high heat, add 2 teaspoons olive oil. When oil is hot add the chicken. Cook without moving 4-5 minutes to brown the bottom. Carefully flip. Reduce heat to medium-low. Add garlic, stir in around chicken, and cook 30 seconds. Add cooking wine, and stir to scrape up any browned bits.
Add garlic, stir in around chicken, and cook 30 seconds. Add cooking wine, and stir to scrape up any browned bits.
Add arugula and 1/4 cup water, and cook just to wilt. Stir i remaining 1 pat butter. Taste and adjust seasoning as desired with PeachDish Salt.
Remove chicken and place on a cutting board. Slice crosswise at an angle into 4-5 peices each.
Serve with greens, mashed potatoes and pan 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...