Grilled Peach and Brie Smothered Chicken Recipe

Active Time: 20 minutes

Total Time: 20 minutes

Ingredients:

• 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

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 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.

EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.

©2024 Dotdash Meredith. All rights reserved. Used with permission. Distributed by Tribune Content Agency, LLC.

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