For salad, in a large bowl combine greens, grapes, and nut halves; set aside. For dressing, in a small bowl whisk together the cup oil, vinegar, and spreadable fruit; set aside. For topping, in a bowl combine pesto and chopped nuts; set aside.

In a large skillet cook chicken in the 1 tablespoon oil over medium-high heat for 3 minutes on each side or until brown. Remove from heat. Drain off fat. Carefully add Marsala (liquid may spatter). Return skillet to heat. Bring to boiling; reduce heat. Simmer, uncovered, 5 to 10 minutes or until chicken is tender and no longer pink, turning once. Remove chicken; discard Marsala. Toss together salad and dressing. Transfer salad to two dinner plates. Arrange chicken and Brie atop salad. Spoon pesto mixture over chicken. Serve with bread. Makes 2 servings.