4 boneless, skinless chicken breasts, about 4 to 6 ounces each
1 chipotle pepper, rehydrated, stemmed and seeded
1/4 cup fresh parsley
1/4 cup fresh cilantro
2 cloves garlic, peeled
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon olive oil
1. Combine the chipotle pepper, herbs, garlic, salt and pepper in a mortar and pestle or chop them on a cutting board until they form a paste. Add the olive oil to the mortar and pestle or transfer the mixture to a small bowl and add the olive oil.
2. Rub the chicken breasts with the chipotle paste and set aside.
3. Preheat the grill or broiler.
4. Cook the chicken for about 4 to 6 minutes per side, until it is cooked through.