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']
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.
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