Herbed Balsamic Chicken Recipes

Steps:

• Place chicken in large resealable plastic bag. Whisk vinegar, 3 tablespoons oil, 1 1/2 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, 1/2 teaspoon coarse salt, and 1/2 teaspoon pepper. Grill chicken until cooked through, about 6 minutes per side. Transfer to plates; top each with slice of cheese.
• Sold in the spice section of supermarkets and at specialty foods stores.

Steps:

• Make 3 slashes in skin only of chicken breasts; set them aside.
• In bowl large enough to hold chicken breasts, whisk together garlic, herbes de Provence, pepper, mustard, oil and vinegar.
• Add chicken and turn to coat it evenly.
• Cover and refrigerate 30 minutes to 2 hours, turning at least once.
• Just before grilling, preheat or prepare grill to medium-high.
• Lightly oil grill grate.
• Sprinkle chicken with salt and pepper.
• Grill chicken, skin side down, 7 minutes or until crisp.
• Turn and continue grilling until chicken is thoroughly cooked, about 5 minutes more.
• Remove chicken from grill and serve hot.

Steps:

• Combine basil, parsley, rosemary, thyme, vinegar, oil, mustard, salt and red pepper flakes in a food processor.
• Pulse until the mixture forms a coarse paste.
• Place the chicken in a baking pan.
• Rub paste all over chicken pieces; try to cover all sides.
• Cover and refrigerate at least 4 hours, or overnight.
• Preheat oven to 350°F.
• Bake until chicken is cooked and skin is crisp, about 1 1/2 hours.