Thursday, June 4, 2009

Herbed Balsamic Chicken with Blue Cheese

This was a super simple dish with lots of layered flavors (or as Matt said, "There's a lot going on here.").
The balsamic marinade adds a ton of flavor but only has four ingredients. The chicken is then seasoned with herbes de Provence which I didn't have on hand. I looked up what was in it & realized I had everything (except the savory) so I just made up my own. Apparently, lavender is optional is herbes de Provence but to me it really adds that special taste to this dish & pairs well with the blue cheese

Herbes de Provence
(adapted from

Mix together

4 t dried oregano
4 t dried thyme
1 T dried savory (we skipped this)
1 T dried lavender, crushed
1/2 t dried basil
1/2 t dried sage
1/2 t dried rosemary, crushed

Makes about 6 Tablespoons

It might seem like the blue cheese would overpower this dish but it really blended well with everything. When buying a blue cheese we choose Maytag from Iowa because its a little milder than the Danish blues we've tried & a lot milder than the St. Pete's from Fairbault, MN.

Herbed Balsamic Chicken with Blue Cheese
(adapted for serving size from Bon Appetit June '09)

2 skinless, boneless chicken breasts
1/4 c balsamic vinegar
1 1/2 T olive oil
3/4 t kosher salt
1/2 t black pepper
1 t herbes de Provence
2 half ounce slices of blue cheese

Mix the vinegar, oil, salt & vinegar together in a resealable bag. Add the chicken & seal the bag removing as much air as possible. Refrigerate for at least 2 hours (we did almost 4 which gave it the dark color), turning from time to time.
Heat the barbecue to medium-high. Remove the chicken from the marinade. Sprinkle it with the herbes do Provence & a little more salt & pepper. Oil the grill grates & cook the chicken for about 6 minutes per side or until done.
Serve each chicken breast with a slice of blue cheese on top.

Serves 2
We served the chicken with some grilled asparagus & some red lentils. I cooked the red lentils. Then I sautéed a couple spring onions & a garlic clove. Added about 1 teaspoon or so of the herbes de Provence. Then mixed that into the lentils. Finally I seasoned it with salt & pepper. A great pairing with the chicken.

If you are not reading this post in a feed reader or at OR at then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted.
© 2007-2009 Kathy Lewinski


Swedish Mike said...

This looks really good and the recipe sure reads well.

I think I'm going to have to 'steal' some inspiration from this one soon! :)

// Mike

Lori said...

Mmm...that slice of blue cheese looks like heaven. Love this!

Stacey Snacks said...

Kat, I love that beautiful slab of blue!

Drea said...

That looks insanely yummy!

Christina Kim said...

Major points for the big hunk of blue cheese!!!!!!!!!!!! I am a big fan!

Deborah said...

I actually have some herbs de provence and am always looking for new things to use it in.

Jeff said...

Sounds awesome and on a side note I for some reason have a massive jar of savory. I can't remember exactly what possessed me to buy it either.

Peter M said...

When you have quality ingredients, the simpler the better. You have some pungent herbs going on here and bleu...lots goin' on alright!

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Measurement Abbreviations

T = Tablespoon
t = teaspoon
c = cup
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