Grilled Chicken Breasts With Chimichurri Sauce

• 10 medium garlic cloves, peeled and dark ends removed
• 1 bunch Italian parsley, stems removed
• 3/4 cup olive oil, plus
• 2 teaspoons olive oil (divided)
• 1/4 cup water or 1/4 cup chicken broth
• 1/4 cup white balsamic vinegar or 1/4 cup white wine vinegar
• 3/4 teaspoon dried oregano
• 3/4 teaspoon dried basil
• 1/4 teaspoon crushed hot pepper flakes (to taste)
• salt & freshly ground black pepper, to taste
• 3 whole boneless chicken breasts, halved and flattened

1. To make chimichurri sauce: In food processor fitted with metal blade, puree garlic.
2. Add parsley and process until finely chopped.
3. Add 3/4 cup oil, vinegar, water or chicken broth, and seasonings, and process.
4. Taste for seasoning and adjust if necessary. It should be very flavorful and spicy.
5. For marinade: In small mixing bowl, combine 3 tablespoons of the chimichurri sauce, with remaining 2 tablespoons olive oil and mix until smooth; taste for seasoning.
6. Place chicken breasts in a sealable bag and pour in marinade, making sure marinade is evenly distributed.
7. Zip bag and refrigerate 1/2 hour to 4 hours.
8. Prepare barbecue for medium-heat grilling.
9. Remove chicken from marinade and grill about 3 inches from flame, 7 to 10 minutes on each side or until no pink color is showing.
10. Place on platter and serve with sauce on the side.
11. Advance prep. tip: The sauce can be made up to 6 days ahead, covered and refrigerated. Remove from fridge half an hour before serving.

garlic, italian parsley, olive oil, olive oil, water, white balsamic vinegar, oregano, dried basil, hot pepper, salt, chicken breasts

Taken from www.food.com/recipe/grilled-chicken-breasts-with-chimichurri-sauce-243243 (may not work)