This recipe made me think of summer as I stare longingly out my deck door waiting for the 2 feet of snow that fell the other day to melt. I am watching the weather forecast as I type and judging from what I am hearing, that snow isn't going anywhere fast! Guess we'll make this recipe on the Foreman for the time being!
6 boneless skinless chicken breasts
1/2 C. balsamic vinegar
3 tbsp. olive oil
2 tsp. kosher salt, divided
1 1/2 tsp. freshly ground black pepper, divided
2 tsp. Herbs de Provence
1 3 to 4 wedge blue cheese, cut into 6 slices
Place chicken in large resealable plastic bag. Whisk vinegar, 3 tbsp. oil, 1 1/2 tsp. salt and 1 tsp. pepper in a small bowl. Add to chicken; seal bag. Chill 2 hours, turning occasionally.
Prepare grill (medium high heat). Brush grill rack with oil. Arrange chicken on grill. Sprinkle with Herbs de Provence, 1/2 tsp. salt and 1/2 tsp. pepper. Grill chicken until cooked through, about 6 minutes per side. Transfer to plates; top each with blue cheese and serve.
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1 comment:
We had this tonight and it turned out really good. We used Danish blue cheese and it had tons more flavor than other blue cheeses we have tried. I do think it will be better when we can grill outdoors without having to dodge the lightning, thunder, sleet, hail and snow that is falling tonight.
Also, I bet it would be good if you swapped out the Herbs de Provence for Greek seasoning and the blue cheese for feta.
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