Grilled Chicken with Brie and Roasted Peaches
The following recipe, video and photography were provided by our partner, Chef Billy Parisi.
Cheesy and peachy, this chicken dinner screams summer!
Cooked on the grill or a grill pan with a slice of brie and served alongside char-grilled peaches, ordinary chicken has never tasted so extraordinary!
Grilled Chicken with Brie and Roasted Peaches
Servings: 4
Ingredients
- 2 peaches, pitted and halved
- 4 Gerber’s CARE Certified chicken breasts
- 1 wheel Heinen’s brie, rind discarded and cut into small slices
- 2 cups Heinen’s arugula
- 2 Tbsp. fresh tarragon leaves
- Tbsp. white balsamic vinegar
- 2 Tbsp. Heinen’s olive oil
- Salt and pepper, to taste
Instructions
1. Preheat the grill to high (450°F – 550°F).
2. Add the peaches skin-side-up to the grill and cook for 3-4 minutes per side, or until light char marks have formed and the peaches are a little tender. Remove and thickly slice. Set aside.
3. Season the chicken breasts on both sides with salt and pepper. Add them to the grill and cook for 5-6 minutes.
4. Flip the chicken and distribute the sliced brie among the chicken breasts. Close the lid to the grill and cook for another 5-6 minutes, or until the chicken is cooked through and the cheese has melted. Set aside to rest.
5. In a bowl, mix together the arugula, half of the tarragon, vinegar, oil, salt and pepper.
6. Serve the chicken with the arugula salad and top with peaches. Garnish with additional tarragon.
