Peachy Grilled Chicken

Peachy Grilled Chicken
Author: Chef JR Jacobson
Photograph: Xuan Huang

A delightful dish that's perfect for summer cookouts.


Per serving: 331.69 calories, 35.25g protein, 17.44g fat, 8.82g carb, 2.27g dietary fiber, 4.09g saturated fat, 6.45g total sugar, 0.0g added sugar
Significant source for: Protein, Phosphorus, Copper, Fluoride, Manganese, Selenium, Riboflavin, Niacin, Pantothenic acid, Vitamin B-6, Vitamin B-12, Choline.


4 Servings

4  pieces skinless boneless chicken breast

2  teaspoons salt

1  teaspoon cinnamon

1  teaspoon ground black pepper

2  large peaches, pitted and sliced

4  ounces Brie cheese, cut into 1/4-inch slices

1  cup chopped pecans

1  tablespoon honey

1/2  teaspoon cayenne pepper


step 1.

Preheat oven to 400°F.

step 2.

Make 3 even 1/2-inch slices into each chicken breast. Season with salt, pepper and cinnamon. Make sure to get into slices. Set aside.

step 3.

Heat a grill pan over medium heat. Place peach slices in a single layer, cook, 1 to 2 minutes per side until lightly charred. Set aside.

step 4.

Stuff each slice of the chicken breasts with grilled peach and Brie slices. Align on a rimmed baking sheet.

step 5.

In a small mixing bowl, combine pecans, honey and cayenne. Toss well to combine then evenly distribute mixture over the stuffed chicken breasts.

step 6.

Bake, uncovered, for 8 to 10 minutes, or until internal temperature reaches 165°F.