2skinless boneless chicken breast halves(5 to 6 ounces each)
1 ½tablespoonsolive oil, plus more for the pan
1teaspoonscoarse kosher salt, divided
¾teaspoonsfreshly ground black pepper, divided
1teaspoonsherbes de Provence*
¼cupcrumbled blue, plus more if desired
Place chicken in large resealable plastic bag. Whisk vinegar, olive oil, ¾ teaspoons salt, and ½ teaspoon pepper in small bowl. Add to chicken; seal bag. Chill 3-4 hours, turning bag occasionally.
Preheat oven to 350°F. Heat a cast iron skillet, or oven-safe sauté pan over medium-high heat. Add just enough olive oil to the pan to coat the bottom. Arrange chicken in the pan. Sprinkle with herbes de Provence, ¼ teaspoon salt, and ¼ teaspoon pepper. Sauté chicken until brown on both sides, about 2-3 minutes per side. Add marinade from the plastic and place the pan in the oven. Cook until the chicken has reached an internal temperature of 165°, or about 20 minutes. Top with crumble cheese and return to the oven for a minute more, or until the cheese just begins to soften. Transfer to plates and reserve juices from the pan if desired.
*herbes de Provence is a spice blend of savory, rosemary, marjoram, and thyme. Sometimes lavender, fennel, sage or tarragon are added. You can find this at your local market or make your own.