Grilled Peach and Brie Smothered Chicken with Joyce Albarino

NGREDIENTS:
For the Chicken:

1 pound Chicken Cutlets
½ teaspoon ground pepper
½ teaspoon kosher salt
1 - 2 medium firm ripe peachs, halved
4 ounces Brie cheese, sliced

For the Salad:

3 tablespoons extra-virgin olive oil
2 tablespoons white balsamic vinegar
2 tablespoons fresh tarragon leaves, plus more for garnish
Salt and Pepper to taste
1 (5 ounce) package baby arugula

DIRECTIONS:
STEP 1: Oil the grill rack. Preheat grill to medium-high.
STEP 2: Sprinkle chicken with salt and pepper.
STEP 3: Cut peaches in half, lightly brush with olive oil, 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, 4 to 6 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, 2-3 minutes more.
STEP 4: Whisk oil, vinegar, tarragon and salt and pepper, in a large bowl. Add arugula and toss to coat. Serve the chicken on top of the arugula. Garnish with more tarragon, if desired.

Paired with Joyce Albarino
Adapted from EatingWell Magazine, July / August 2020

Grilled Peach and Brie Smothered Chicken with Joyce Albarino

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