Grilled Peach & Brie Smothered Chicken
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
- Preheat grill to medium-high.
- Sprinkle chicken with 1/4 teaspoon each pepper and salt.
- 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.
- 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.
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