Chicken Wrapped in Bacon with Peaches & Brie

Name: Chicken Wrapped in Bacon with Peaches & Brie
Prep time: 10 min
Total time: 35 min
Ingredients: 4 chicken breast cutlets; salt and pepper, divided; 1 firm, ripe peach, sliced; 4 ounces Brie cheese, sliced; 3 tablespoons extra-virgin olive oil; 2 tablespoons white balsamic vinegar; 2 tablespoons fresh rosemary, plus more for garnish; 2 cups baby arugula

By Bacon, Cheese, Chicken Baking, Broiling

August 6, 2020

This Chicken Wrapped in Bacon with Peaches & Brie is a great way to use ripe peaches. I have a love-hate feeling about stone fruit. They are on your counter hard as a rock and then they are ripe and go bad very quickly. This recipe works because of the sweetness of the peaches and saltiness of the bacon and then, of course, there is gooey cheese!

Prep: 10 mins
Cook: 25 mins

Ingredients

4 chicken breast cutlets

salt and pepper, divided

1 firm, ripe peach, sliced

4 ounces Brie cheese, sliced

Arugula Salad

3 tablespoons extra-virgin olive oil

2 tablespoons white balsamic vinegar

2 tablespoons fresh rosemary, plus more for garnish

2 cups baby arugula

Directions

1Preheat the oven to 375° F.

2Line a baking sheet with foil.

3Place a wire rack on the baking sheet.

4Season the chicken with salt and pepper.

5Put a slice of brie and peaches on each chicken breast and then wrap each breast with bacon.

6Bake for 25 minutes, or until chicken is fully cooked through, until the thickest part registers 165° F. Then put it under the broiler to crisp the bacon. Arugula Salad

7Whisk oil, vinegar, rosemary and 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 rosemary.

Recipe inspired by Grilled Peach & Brie Smothered Chicken, EatingWell Magazine, July / August 2020.

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