• Peel potatoes, and cut into 3/4-inch dice. •
Place a small saucepan over high heat. Add
potatoes, 1/2 teaspoon kosher salt, and enough
water to cover. • When water boils, reduce
heat. Simmer until potatoes are so tender they
come apart when prodded with a fork, 12-15
minutes.
MISE EN PLACE • Thinly slice fontina. • Quarter
and core apple. Thinly slice 1 or 2 quarters
(reserve remaining for another use). • Peel and
mince garlic. • Pick and thinly slice sage
leaves.• Place chicken in an open plastic bag.
Pound each breast with a skillet or meat mallet
to 1/4-inch thickness. • Season chicken with a
total 1/4 teaspoon PeachDish Salt.
Top 1 half of each chicken breast with cheese,
2-4 apple slices and sage. Fold chicken over
filling, and gently press the edges together.•
• Place flour on a plate. • Gently coat stuffed
chicken pieces in flour, taking care to keep
filling inside. • TRICK - use wooden toothpicks
at a sharp angle to sew the edges of the
chicken together, remove prior to serving
• Place a skillet over medium-high heat. Add 2
teaspoons olive oil. When oil is hot, add
chicken. Cook without disturbing to brown the
bottom, 4-5 minutes.MASHED POTATOES •
Meanwhile, reserve 1/2 cup potato cooking
liquid. • Drain potatoes, and transfer to a
bowl. • Mash potatoes until smooth. • Stir in 1
pat butter. • Adjust consistency as desired
with reserved cooking water. Taste and adjust
seasoning as desired. Cover to keep warm.•
Carefully flip chicken. • Reduce heat to
medium-low. Scatter garlic around chicken, and
cook, stirring, 30 seconds.
• Add cooking wine. Stir to scrape up any
browned bits. • Add arugula and 1/4 cup water.
Cook until arugula wilts. • Stir in remaining 1
pat butter. Taste and adjust seasoning as
desired with Peach
Serving
Suggestions
• Transfer chicken to a cutting board. Slice each crosswise at an angle into 4-5 pieces. • Serve with greens, mashed potatoes and pan sauce. Enjoy!
Originally Submitted
2/25/2018
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