2 pounds chicken cutlets
1 teaspoon ground pepper
5 ounces Brie
4 tablespoons olive oil
3 tablespoons white balsamic vinegar
3 tablespoons tarragon leaves
1. Preheat flame broil to medium-high.
2. Sprinkle chicken with 1/4 teaspoon each pepper and salt.
3. Oil the flame broil rack. Flame broil peach parts, chop side down, until delicately burned, 4 to 5 minutes. Move to a cutting board and cut. Flame broil the chicken until a moment read thermometer embedded in the thickest part enlists 160 degrees F, 3 to 5 minutes. Flip and head the chicken with the peach cuts and cheddar. Flame broil until a moment read thermometer embedded in the thickest part enrolls 165 degrees F and the cheddar is softened, 1 to 2 minutes more.
4. Whisk oil, vinegar, tarragon and the staying 1/4 teaspoon pepper and 1/8 teaspoon salt in an enormous bowl. Add arugula and throw to cover. Serve the chicken on head of the arugula. Topping with more tarragon, whenever wanted.