Herbed Balsamic Chicken With Blue Cheese

• 6 boneless skinless 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 fresh ground black pepper, divided
• 2 teaspoons herbes de provence, divided
• 2 -3 ounces wedge blue cheese, cut into 6 slices

1. Place chicken in large resealable plastic bag.
2. Whisk vinegar, 3 tablespoons oil, 1 1/2 teaspoons coarse salt, 1 teaspoon herbes de Provence and 1 teaspoon pepper in small bowl.
3. Add to chicken; seal bag. Chill 2 to 3 hours, turning bag occasionally.
4. Prepare barbecue (medium-high heat).
5. Sprinkle chicken with 1 teaspoon herbes de Provence, 1/2 teaspoon coarse salt, and 1/2 teaspoon pepper.
6. Brush grill rack generously with oil.
7. Grill chicken until cooked through, about 7 minutes per side.
8. Transfer to plates; top each with slice of cheese.

chicken, balsamic vinegar, olive oil, coarse kosher salt, fresh ground black pepper, blue cheese

Taken from www.food.com/recipe/herbed-balsamic-chicken-with-blue-cheese-374949 (may not work)