Grilled Peach and Brie Smothered Chicken
Serves 4Active Time: 20 minutes
- 1 pound chicken cutlets
- 1/2 teaspoon ground pepper, divided
- 1/4 teaspoon salt plus 1/8 teaspoon, divided
- 1 firm ripe peach, halved
- 4 ounces Brie cheese, sliced
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons white balsamic vinegar
- 2 tablespoons fresh tarragon leaves, plus more for garnish
- 1 (5-ounce) package baby arugula
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 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 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.
Recipe nutrition per serving: 342 Calories, Total Fat: 20 g, Saturated Fat: 6 g, Cholesterol: 93 mg, Carbohydrates: 7 g, Fiber: 1 g, Total Sugars: 5 g, Protein: 33 g, Sodium: 481 mg, Potassium: 263 mg, Iron: 2 mg, Folate: 54 mcg, Calcium: 118 mg, Vitamin A: 1151 IU, Vitamin C: 8 mg.
