|2 servings||calories per servings 550||protein serving 36 g||carbs per serving 50 g||total fat per serving 22 g|
Apple and cheese are natural flavor partners—a great match of bright, sweet and juicy to rich and savory—and together they make this dish something extra-special. Pounding the chicken to an even thickness (all you need is a plastic bag and a frying pan!) makes it easier to “stuff” and cook more quickly and evenly. It’s all served over a side of buttery mashed potatoes that make the meal extra comfy.
|Nutrition Facts||/ Per Serving|
|Total Fat||22 g|
|Saturated Fat||9 g|
|Trans Fat||0 g|
|Total Carbohydrates||50 g|
|Dietary Fiber||6 g|
• Peel potato. Cut into 3/4-inch dice.
• Place a small saucepan over high heat. Add potato, 1/2 teaspoon kosher salt and enough water to cover.
• When water boils, reduce heat. Simmer until potatoes are fork-tender, 12-15 minutes.
MISE EN PLACE
• Thinly slice fontina.
• Quarter and core apple. Thinly slice 2 quarters (save remaining apple for another use).
• Pick and thinly slice sage leaves.
• Peel and mince garlic.
• Discard any tough arugula stems.
• 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.
• Season chicken on all sides with a total 1/4 teaspoon PeachDish Salt.
Note: Pounding the chicken ensures it will cook evenly.
• Top 1 half of each chicken breast with cheese, 2-4 apple slices and sage.
• Fold chicken over filling. Gently press edges together.
• Spread flour on a plate.
• Gently coat stuffed chicken pieces in flour, taking care to keep filling inside. Set aside.
• Reserve 1/2 cup potato cooking liquid.
• Drain potatoes. Transfer to a bowl, and mash until smooth.
• Fold in 1 pat butter.
• Adjust consistency as desired with reserved cooking water. Taste and adjust seasoning as desired. Cover to keep warm.
• Place a skillet over medium-high heat. Add 2 teaspoons olive oil. When oil is hot, add chicken. Cook without disturbing until browned on bottom bottom, 4-5 minutes.
• Carefully flip chicken.
• Reduce heat to medium-low. Scatter garlic around chicken. Cook, stirring, 30 seconds.
• Pour in wine. Stir to scrape up any browned bits.
• Add arugula and 1/4 cup water. Cook, stirring, until arugula wilts.
• Stir in remaining 1 pat butter. Taste and adjust seasoning as desired with PeachDish Salt.
• Transfer chicken to a cutting board. Carefully slice chicken against the grain.
• Divide potatoes and greens between 2 plates.
• Top with chicken and pan sauce, 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...