Grilled Chicken Breasts With Chimichurri Sauce

This is from the local paper. I've tried chimichurri sauce once and like it, so I want to try this one. The paper suggests to make the breasts all uniform size for even cooking: pound between sheets of waxed paper with a rolling pin, meat pounder or bottom of a heavy pot. Prep. time does not include marinading time.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 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

Directions

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.