Ingredients
1 pound chicken cutlets
½ teaspoon ground pepper, divided
¼ 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
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 How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 lbs your first week and 2-5 lbs every week after. Visit us atdietaefectiva.net To learn more about our program CG
