Test 1 - Herbed balsamic chicken with blue cheese

1 - Along with my other chicken recipes, I'm translating them from whatever chicken parts it was to a whole chicken cut into pieces. I got as far as Test 1 with the skinless and boneless breasts. If the skin is a distraction, no problem, next time I'll remove it and use it to make gelatine.

4 skinless boneless chicken breast halves
1 chicken cut into 8 pieces

1/2 cup balsamic vinegar
3 tablespoons olive oil
2 teaspoons coarse kosher salt, divided
1 1/2 teaspoons freshly ground black pepper, divided
1 1/2 teaspoons Herbe de Provence
2 to 3 ounces blue cheese

1. Mix vinegar, olive oil, 1 tsp salt, 3/4 tsp pepper in a bowl or plastic bag to marinade the chicken for a half hour.
2. Pre-heat the oven to 400F. Mix together the remaining salt and pepper with the herbes de Provence.
3. At the end of the half hour, pour the marinade with the chicken in an oven-proof dish. Sprinkle the chicken with the herbes de Provence mixture and bake for 20 minutes.
4. After 15 minutes, take the chicken out and put the cheese an top - return to the oven for another 10 minutes.
5. Once chicken is cooked (internal temperature should read 160F or juices run clear, set aside and dump the remaining marinade in an skillet and boil down to a sauce the consistency of cream.
6. Before serving, spoon the sauce prettily over the chicken.