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Herbed Balsamic Chicken with Blue Cheese
- 6 skinless boneless chicken breast halves (5 to 6 ounces each)
- 1/2 cup balsamic vinegar
- 3 tablespoons olive oil
- 2 teaspoons coarse kosher salt, divided
- 1 1/2 teaspoons freshly ground black pepper, divided
- 2 teaspoons herbes de Provence*
- 1 3- to 4-ounce wedge blue cheese, cut into 6 slices
Directions:View on Bon Appetit
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