Bleu Cheese Smothered Balsamic Chicken


This recipe is modified from Bon Appetit (May 2009, I think?). Their recipe called for marinating two hours, then BBQing on the grill. While I’m sure that would have been tasty too, I don’t have the patience or the grill 🙂 I served it with an arugula blend with simple Balsamic and EVOO dressing.

Bleu Cheese Smothered (and I mean smothered) Balsamic Chicken (serves 2 w/ leftovers)
3 Chicken Breasts, halved
1/2 cup or so Balsamic Vinegar
1/2 tbsp Italian Seasoning (mixed herbs)
2 tbsp olive oil
6 slices Bleu Cheese

Heat the olive oil in a skillet, when its warm, add the balsamic and the herbs and S&P. When hot and ready, toss in the chicken and cook 3-6 minutes per side, depending on thickness. Really let the liquid bubble up and thicken around the chicken!

Once the chicken is almost all the way cooked through, lay the slices of cheese on top, and put a cover on the pan. Let the cheese get all melty. Once it’s done, you’re ready to eat!

Pretty healthy, depending on how much cheese you add 😉


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