I originally saw this recipe for Herbed Balsamic Chicken with Blue Cheese on epicurious.com and, to no surprise, thought it looked delicious. Herbs, chicken, blue cheese, balsamic vinegar, really… what else could make this sound even better? Besides bacon, of course. As you probably already know, I absolutely love bacon with anything, but especially blue cheese.
I decided to use the recipe I found on epicurious for a little inspiration, because the ingredients all work extremely well together in terms of flavor and textures, but I wanted to make it more of a late lunch/early dinner so I made it into a salad!
For a single serving, here is what I used:
• 1 skinless boneless chicken breast
• a dash of Herbes de Provence (sold in the spice section at the grocery store)
• Salt and pepper to taste
• A couple of slices of cooked bacon, crumbled
• A couple of slices of Blue Cheese
• balsamic vinegarette to drizzle
All I did was cook the chicken in a skillet as I normally would (seasoned with salt and pepper), as chicken is cooking, sprinkle with Herbes de Provence. I then sliced the chicken into thinner pieces, placed it on a bed of arugla, topped it with the blue cheese. After the bacon was cooked, I crumbled it over the salad and drizzled with balsamic.
The best part (besides the bacon)? It took all of 15 minutes to make! I sat out on my deck and enjoyed this salad with a glass of lemonade and the book I’m reading… Julie and Julia. MUST read it before the movie comes out. Words can’t express how excited I am to see it