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- **Note - substitute dolce gorgonzola for blue chees.
- Serve with grilled vegatables and polenta using the rest of the cheese
- Herbed Balsamic Chicken with Blue Cheese Bon Appétit | June 2009
- by Jill Silverman Hough
- This dish requires just four ingredients (aside from oil, salt, and pepper). Serve with an arugula salad.
- Yield: Makes 6 servings
- ingredients
- 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
- 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 2 hours, turning bag occasionally.
- 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.
- * Sold in the spice section of supermarkets and at specialty foods stores.
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