Balsamic Chicken w/Blue Cheese

I had a fantastic dinner party tonight! Frankly, I chose the dishes by only making things that I love to eat. This apparently is a great strategy! Many of my guests wanted the recipe for the chicken below. Such an easy recipe! I was able to do all the prep for the chicken many hours before the dinner party, which gave me time to cook everything else. I am still learning how to organize the cooking times for a dinner party, and this dish made it easy.

Herbed Balsamic Chicken with Blue Cheese

adapted from Bon Appétit  | June 2009

by Jill Silverman Hough

Read More http://www.epicurious.com/recipes/food/views/Herbed-Balsamic-Chicken-with-Blue-Cheese-353397#ixzz1N8bmaywM

• 6 skinless boneless chicken breast halves (5 to 6 ounces each)
• 1/2 cup balsamic vinegar
• 3 tablespoons olive oil
• 2 teaspoons coarse kosher salt, divided
• 1 1/2 teaspoons freshly ground black pepper, divided
• 2 teaspoons herbes de Provence*
• 1 3-to 4-ounce wedge blue cheese, cut into 6 slices (can also use goat cheese or EVEN no cheese at all)

print a shopping list for this recipe

preparation

Place chicken in large resealable plastic bag. Whisk vinegar, 3 tablespoons oil, 1 1/2 teaspoons coarse salt, and 1 teaspoon pepper in small bowl. Add to chicken; seal bag. Chill 3 or more hours, turning bag occasionally. Some reviewers of this recipe marianed for up to 2 days. The more you marinate, the more moist the chicken will me. 

Prepare barbecue (medium-high heat). Brush grill rack generously with oil. Arrange chicken on grill. Sprinkle with herbes de Provence, 1/2 teaspoon coarse salt, and 1/2 teaspoon pepper. Grill chicken until cooked through, about 6 minutes per side. Transfer to plates; top each with slice of cheese. (If you need to bake the chicken because you don't have a grill, bake the chicken at 375 degrees for 25 minutes)

Read More http://www.epicurious.com/recipes/food/views/Herbed-Balsamic-Chicken-with-Blue-Cheese-353397#ixzz1N8bD0Ub3