Grilled Peach & Brie Smothered Chicken

This super-fast and healthy smothered chicken tastes best on the deck with a chilled glass of gewürztraminer. The fruity white pairs nicely with the peaches here. 

Source: EatingWell Magazine, July / August 2020

Ingredients

  • 1 pound chicken cutlets
  • ½ teaspoon ground pepper, divided
  • ¼ teaspoon salt plus ⅛ 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
 

Instructions

  1. Preheat grill to medium-high.

  2. Sprinkle chicken with ¼ 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 ¼ teaspoon pepper and ⅛ 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.