Herbed Balsamic Chicken with Blue Cheese

Since the economy tanked, we've been eating lots and lots of chicken. It's cheap, you can freeze it and there a million and one things you can do with it. This recipe is super simple and just requires a little marinade time and some stinky cheese. I love arugula but you can really serve this with any kind of lettuce or spring green. If you don't have a grill, you can bake or broil the chicken instead but using the grill gives it great flavor and adds texture. I like to reserve the marinade and brush it on the chicken while it grills.

Herbed Balsamic Chicken with Blue Cheese

• 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

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.

Herbed Balsamic Chicken with Blue Cheese