Brick Seasoned Grilled Chicken With Garlic & Herbs

• 4 cloves of garlic
• 3/4 cup (packed) fresh Italian parsley
• 1/4 (packed) fresh basil
• 1/4 teaspoon dried crushed red pepper
• 1/4 teaspoon ground black pepper
• 1 teaspoon of salt
• 1/2 - 3/4 cup of olive oil
• 4 boneless skinless chicken breast, cut in half
• 6-8 bricks wrapped in foil

1. Preparation of Seasoning
2. In a blender or food processor combine garlic, parsley, basil, salt, red pepper, and black pepper. Slowly add olive oil, once uniformly thick paste is attained stop adding the oil. Taste mixture, it should be slightly salty, if not add more salt until the paste tastes slightly salty.
3. Preparation of Chicken
4. Completely coat each half breast with the newly made paste using a generous amount. Then wrap the newly coated breast with plastic wrap, making an air-tight seal. Wrap again with plastic wrap, so there are two independent layers of plastic wrap.
5. Place wrapped chicken in a flat (or very shallow) cooking pan. Place another pan on top of the pan containing the chicken. Place as many bricks as you can on the top pan. Note: be sure that the top pan will allow the weight of the bricks to press onto the chicken breast underneath it.
6. Place pans with bricks into the refrigerator for at least 8 hours and no more than 24 hours.
7. Remove chicken from plastic wrap and grill!
8. Enjoy your meal!!

garlic, fresh italian parsley, fresh basil, red pepper, ground black pepper, salt, olive oil, chicken breast

Taken from www.epicurious.com/recipes/member/views/brick-seasoned-grilled-chicken-with-garlic-herbs-50015624 (may not work)