Kate Lawson: Blue cheese buffs up boring chicken breast
A boneless chicken breast sure doesn’t get much love. On its own, it’s basically bland and boring. That’s why we crust it, brine it, sauce it and stuff it. The latter is my latest favorite way to prepare them.
Usually, when I respond to the dinner question with the “chicken” answer, the sound of crickets fills the air. When I explained that stuffed chicken breasts were on the menu, I got, “What are you going to stuff it with?” My answer is unprintable. Ah, but the dish was unbeatable. In fact, the meal was on the table before a reaction could be given. But afterward, there was nothing but praise.
This recipe can be adapted to serve 2 or even 8. Serve with brown rice and fresh green salad with sliced pears, which perfectly complement the blue cheese. It’s a weeknight comfort meal or a suitable dish for a weekend dinner party.
Herbed Chicken with Blue Cheese
Recipe adapted from Bon Appétit
6 skinless boneless chicken breast halves (5 to 6 ounces each)
½ cup balsamic vinegar
3 tablespoons olive oil
2 teaspoons coarse kosher salt, divided
1 ½ teaspoons freshly ground black pepper, divided
2 teaspoons herbes de Provence
1 3-to 4-ounce wedge blue cheese, cut into 12 slices
Place chicken in large, resealable plastic bag. Whisk vinegar, 3 tablespoons oil, 1 ½ teaspoons coarse salt and 1 teaspoon pepper in small bowl. Add to chicken; seal bag. Chill 2 hours, turning bag occasionally.
Prepare barbecue (medium-high heat). Brush grill rack generously with oil. Arrange chicken on grill. Sprinkle with herbes de Provence, ½ teaspoon coarse salt, and ½ teaspoon pepper. Grill chicken until cooked through, about 6 minutes per side. Alternatively, cook in a grill pan on the stove top.
Transfer to plates; make a slice through the thick side of the breast to form a pocket and insert a thin slice of cheese Then top each with an additional slice of cheese. Serves 6.
Per serving: 280 calories; 12 g fat (5 g saturated fat; 39 percent calories from fat); 1 g carbohydrate; 1 g sugar; 109 mg cholesterol; 636 mg sodium; 39 g protein; 0 g fiber.