2 (8 oz.) chicken breasts, boneless & skinless
Juice of 1 lemon
2 cloves of garlic, minced
1/2 tsp. fresh herbs (basil, oregano, thyme, rosemary, cilantro, parsley, dill & (or) tarragon)
1 tbsp. safflower oil

1. Be sure to trim any excess fat from the chicken breasts then in a mixing bowl combine the lemon juice, oil, herbs and garlic. Pat the chicken breasts dry on a towel then put them in the marinade, allow them at least 2 hours to marinate.

2. Heat your broiler or barbecue until good and hot. Place the breasts on and let cook about 4 to 5 minutes before turning (if they are getting too dark turn sooner), continue cooking for about 3 to 4 minutes and to test for doneness. Use a small knife to make a cut into the thickest part of the breast. Be sure not to over cook the chicken or it will be tough and dry.

Serves 2.