Grilled Balsamic Chicken with Blue Cheese
vinegar, olive oil, herbs de Provence, salt, and pepper.
the bag several times to mix the ingredients and refrigerate
for 2 to 4 hours, turning the bag occasionally. Cook the chicken
breasts (discard the marinade) over hot coals or in a skillet
over moderate heat until they reach 165F (74C) on an instant
read thermometer. Transfer to serving plates and sprinkle with
the blue cheese. Serves 4 to 6.