Chimichurri Chicken

This recipe serves:  4 6 8

1 bunch flatleaf parsley, washed and stemmed
6 cloves garlic, peeled and quartered
1 cup cooled chicken broth
1/3 cup extra virgin olive oil
1/3 cup distilled vinegar
1/2 teaspoon oregano
1/2 teaspoon hot pepper flakes
salt to taste
freshly ground black pepper
4 boneless, skinless chicken breasts, about 4 to 6 ounces each
1. Prepare the chimichurri. Finely chop the parsley and garlic in a food processor. Blend in the remaining ingredients, adding the salt and pepper to taste. The chimichurri should be highly seasoned.

2. Arrange the chicken breasts in a baking dish. Pour half of the chimichurri over them and marinate for 1 hour, turning a couple of times. Preheat the grill to high.

3. Grill the chicken breasts for about 4 to 6 minutes per side. (Rotate the breasts 90° after 2 minutes to give you a handsome crosshatch of grill marks.) Serve the grilled chicken with the remaining chimichurri on the side.

Serving Size: 1 chicken breast

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