3-4 Skinless Chicken Breasts (about 1 1/2 pounds total)
1/3 cup extra virgin olive oil
3 garlic cloves , minced
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons finely chopped fresh parsley
1/2 teaspoon finely chopped fresh thyme
1/2 teaspoon finely chopped fresh oregano
1/4 teaspoon finely chopped fresh rosemary
3 tablespoons lemon juice
Place chicken breasts in-between 2 sheets of plastic wrap and, using a meat mallet, pound out to an even 1/2-inch thickness.
Place chicken in a large resealable ziploc bag. Add all the other ingredients and massage to evenly coat. Seal bag and marinate in the refrigerator for at least an hour, but ideally four.
Preheat an outdoor grill to medium-high. Clean and oil the hot grill grates. Place chicken directly on grill and cook for 5 minutes; flip and cook for another 5 minutes or until a thermometer registers 160°F
Transfer to a plate and let rest for a few minutes. Slice and serve!
A mixture of 2 1/2 teaspoons (total) dried Italian herbs can be substituted for the fresh. To give it some kick, you could add crushed red pepper flakes. And to add some tang, whisk in a few teaspoons of mustard!