Recipe information
Yield
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
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Preparation
Step 1
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.
Step 2
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.