HERB BALSAMIC CHICKEN
La Madeleine French Bakery & Cafe Recipe
6 (5-6 oz.) skinless boneless chicken breast halves
1/2 cup balsamic vinegar
3 tablespoons olive oil
2 large garlic cloves, minced
2 teaspoons coarse kosher salt, divided
1 1/2 teaspoons freshly ground black pepper, divided
2 teaspoons herbes de Provence or Italian Seasoning
1 (3 oz.) wedge blue cheese
Place the chicken in large resealable plastic bag or reusable container. Whisk vinegar, oil, garlic, 1 1/2 teaspoons coarse salt, and 1 teaspoon pepper in small bowl. Add to chicken; seal bag/container. Chill 2 hours (or longer), turning occasionally.
Preheat oven to 400 degrees. Arrange chicken on baking sheet or baking dish. Sprinkle with herbes de Provence or Italian seasoning, 1/2 teaspoon coarse salt, and 1/2 teaspoon pepper. Bake chicken until cooked through, about 20 minutes. Let rest 5 to 10 minutes before slicing. However, if you are using the blue cheese as in the original recipe, top each with slice of cheese straight out of the oven. Makes 6 servings.