Herbed Balsamic Chicken with Blue Cheese

• 6 whole Boneless, Skinless Chicken Breast Halves
• 3 Tablespoons Olive Oil
• 1/2 cups Balsamic Vinegar
• 1 teaspoon Kosher Salt
• 1/2 teaspoons Freshly Ground Black Pepper
• 2 teaspoons Herbes De Provence
• 4 ounces, weight Blue Cheese, Cut Into 6 Slices
• Arugula, For Serving

1. Place the chicken in a resealable plastic bag.
2. Make the marinade by whisking the olive oil, vinegar, salt and pepper in a mixing bowl.
3. Pour the marinade over the chicken and chill for 2 hours, flipping the bag occasionally.
4. Preheat a grill on medium high heat.
5. Arrange the chicken on the grill and sprinkle with half of the Herbes de Provence, along with some salt and pepper.
6. Cook the chicken for 6 minutes, flip, and season the same way as the first side.
7. Cook for another 6 minutes, or until cooked through.
8. About a minute before the chicken is done, add the blue cheese slices.
9. Serve over a bed of arugula.
10. (Recipe courtesy of Jill Silverman Hough, Bon Appetit June 2009 issue)

chicken, olive oil, balsamic vinegar, kosher salt, freshly ground black pepper, cheese, arugula

Taken from tastykitchen.com/recipes/main-courses/herbed-balsamic-chicken-with-blue-cheese/ (may not work)