Thursday, February 2

Balsamic Blue Cheese Chicken


When it comes to quick weeknight meals, it really doesn’t get any easier than this balsamic blue cheese chicken (adapted from this recipe). Besides the marinating time, the whole dish takes less than 20 minutes to throw together and I usually have all the ingredients on hand already since going to the grocery store after a long day of work is one of my least favorite activities. The key to this meal (and quick cooking in general) is to keep a well-stocked kitchen and adapt the recipe to include whatever you already have at home. Try this dish using a different cheese, apples instead of pears, spinach instead of arugula – the possibilities are endless.



Balsamic Blue Cheese Chicken with Arugula & Pear Salad:
For Chicken
  • Whisk together 1/4 c. balsamic vinegar, 1 1/2 tbsp. olive oil, 1/2 tbsp. Dijon mustard, 2 chopped garlic cloves, salt, and pepper.
  • Pour marinade into a resealable plastic bag and add in 1 lb. boneless skinless chicken breasts.
  • Let chicken marinate in the refrigerator for 1-2 hours, then at room temperature for another 30 minutes.*
  • Remove chicken from marinade and sprinkle with a little more salt, pepper, and 1 tsp. dried herbs.**
  • Place chicken on a hot grill and cook for 6-8 minutes per side, or until just cooked through.
  • Remove from grill and top each breast with a slice of blue cheese. Let rest for 5-10 minutes.
For Salad
  • Combine 1 tbsp. balsamic vinegar, 1/2 tsp. Dijon mustard, salt, and pepper in a small bowl. Slowly whisk in 2-3 tbsp. olive oil.
  • Toss dressing with 3 c. wild arugula and 1 thinly sliced pear.
  • Accompany each plate of chicken with some salad.

Serves two - three
*Can marinate for longer or shorter depending on your schedule, but 2 hours is ideal.
**Such as Herbes de Provence. However, any combination of fresh or dried herbs would be great.