Thursday, May 7, 2009

Herbed Balsamic Chicken with Blue Cheese


The June issue of Bon Appetit is chuck full of amazing recipes. Most of them are fresh, light & summery looking. Which is perfect right now, because my sister & a good friend of mine are all going low-carb for the summer, or as long as we make it. Expect to see many low-carb friendly recipes here in the coming weeks!

Start with 4-6 boneless, skinless chicken breast halves...or, as many as you want to cook. The recipe calls for 6, so if you do more, adjust the marinade accordingly.
Place the chicken in a resealable plastic bag.

Make the marinade: Whisk a 1/2 cup of Balsamic vinegar, 3 tablespoons of olive oil,
1 1/2 teaspoons of kosher salt & a 1/2 teaspoon freshly ground black pepper in a bowl.

Pour the marinade into the bag & chill for 2 hours...flipping the bag occasionally.

When the chicken is done marinating, slice 3-4 ounces of blue cheese,

and measure out 2 teaspoons of Herbes de Provence.

Preheat a grill on medium high heat. Arrange the chicken on the grill & sprinkle with half of the Herbes de Provence, along with some salt & pepper.

Cook the chicken for 6 minutes, flip, and season the same way as the first side. Cook for another 6 minutes, or until cooked through.

About a minute before the chicken is done, add the blue cheese slices.

Remove from the grill & serve over a bed of arugula.

Herbed Balsamic Chicken with Blue Cheese

Adapted from Bon Appétit, June 2009
Serves 6

Chicken:
6 boneless, skinless chicken breast halves
1/2 cup balsamic vinegar
3 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 teaspoons Herbes de Provence
1 3-4 ounce wedge blue cheese, cut into 6 slices

Salad:
10 ounces baby arugula
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons balsamic vinegar
kosher salt
freshly ground pepper

Place the chicken in a resealable plastic bag. Make the marinade, by whisking the olive oil, vinegar, salt & pepper in a mixing bowl. Pour the marinade over the chicken & chill for 2 hours, flipping the bag occasionally.
Preheat a grill on medium high heat. Arrange the chicken on the grill & sprinkle with half of the Herbes de Provence, along with some salt & pepper. Cook the chicken for 6 minutes, flip, and season the same way as the first side. Cook for another 6 minutes, or until cooked through. About a minute before the chicken is done, add the blue cheese slices.
Toss the arugula with the oil, vinegar, salt & pepper. Divide the salad among 6 plates & top with the chicken.
Click here for the printable recipe.

2 comments:

Irene said...

Dang...you always make me hungry!

mamalizza said...

made this tonight for dinner- yummmm! thanks for the low-carb ideas:)

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