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Wilson Winery and Vineyards Sauvignon Blanc - Alexander Valley and Chicken with grilled Peaches and Arugula

Presented by: Carole and Marshall Ward

Chicken with Grilled Peaches and Arugula

4 6-ounce boneless, skinless chicken breasts
2 tablespoons plus 1 teaspoon olive oil
Kosher salt and black pepper
2 medium red onions, sliced into ½-inch thick rounds
3 peaches, cut into wedges
1 bunch arugula, thick stems removed (about 4 cups)
2 tablespoons balsamic vinegar
2 ounces blue cheese, broken into pieces

Heat grill to medium high. Brush the chicken with 1 teaspoon of the oil and season with ½ teaspoon each salt and pepper. In a bowl, toss the onions, peaches, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper.

Grill the chicken and onions until the chicken is cooked through and the onions are tender, 5 to 6 minutes per side. Grill the peaches until charred, 2 minutes per side.

Toss the arugula with the onions, peaches, vinegar, and remaining oil. Top with the cheese; serve with the chicken.


Recipe from
www.realsimple.com
Serves
4

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