Grilled Chicken Breasts with Herbed Green Sauce

Sauce

5 medium garlic cloves, peeled and dark ends removed

1 small bunch Italian parsley, stems removed

¼ cup fresh basil leaves

¼ cup fresh dill leaves

¾ teaspoon dried oregano

¼ cup olive oil

¼ cup white balsamic, sherry or other white vinegar

¼ cup water or chicken stock

1 teaspoon lemon zest

¼ teaspoon crushed hot pepper flakes, or to taste

Salt and freshly ground black pepper to taste

Marinade

3 tablespoons Herbed Green Sauce

2 tablespoons olive oil

3 whole medium chicken breasts, halved, boned and flattened

Advance Preparation: The sauce can be made up to five days ahead, covered and refrigerated. Just make sure to remove it from the refrigerator a half-hour before serving.

In a food processor, fitted with the metal blade, mince the garlic. Add the parsley, basil, dill and oregano, and process until finely chopped. Add the oil, vinegar, water, lemon zest and seasonings, and process. Taste for seasoning. It should be very flavorful and spicy. Adjust if necessary, and set aside.

Combine the marinade ingredients in a small mixing bowl and mix until smooth. Taste for seasoning. Place the chicken breasts in a zip-lock bag and pour in the marinade. Make sure the marinade is evenly distributed. Zip the bag and refrigerate for ½ to 4 hours.

Prepare the barbecue for medium-heat grilling. Remove the chicken from the marinade and grill about 3 inches from the flame for 7 to 10 minutes on each side or until no pink color is showing.

Place on a platter and serve with the sauce on the side.

Serves 4-6

Diane Rossen Worthington