Grilled Peach & Brie Smothered Chicken

Serves 4

Ingredients:

1/2 pound chicken cutlets

1/4 teaspoon ground pepper, divided

1/8 teaspoon salt plus 1/8 teaspoon, divided

1/2 firm ripe peach, halved

2 ounces Brie cheese, sliced

1 1/2 tablespoons extra-virgin olive oil

1 tablespoon white balsamic vinegar

1 tablespoon fresh tarragon leaves, plus more for garnish

1/2 (5 ounce) package baby arugula

Directions:

1. Preheat grill to medium-high.
2. Sprinkle chicken with 1/4 teaspoon each pepper and salt.
3. Oil the grill rack. Grill peach halves, cut-side down, until lightly charred, 4 to 5 minutes. Transfer to a cutting board and slice. Grill the chicken until an instant-read thermometer inserted in the thickest part registers 160 degrees F, 3 to 5 minutes. Flip and top the chicken with the peach slices and cheese. Grill until an instant-read thermometer inserted in the thickest part registers 165 degrees F and the cheese is melted, 1 to 2 minutes more.
4. Whisk oil, vinegar, tarragon and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt in a large bowl. Add arugula and toss to coat. Serve the chicken on top of the arugula. Garnish with more tarragon, if desired.

Nutrition per serving (1 ½ oz chicken and ¾ cup salad): Calories: 170; Fat 3g; Carbohydrates 3g: Protein 17g; Sodium 240mg.

Adapted from: EatingWell.com. https://www.eatingwell.com/recipe/280557/grilled-peach-brie-smothered-chicken/. August 2020. Carolyn Malcoun.