6 chicken breasts (skinless & boneless)
6 garlic cloves, crushed
½ cup olive oil
1 tsp dried oregano
¼ tsp garlic powder
¼ tsp freshly ground pepper
½ tsp salt
½ cup bottled roasted red peppers, drained & sliced
½ tsp balsamic vinegar
In a bowl, mix the oil and crushed garlic cloves. Set aside and let stand for at least 15 minutes. Warning: do not prepare this garlic oil mix more than 2 days in advance, to avoid the development of the botulism bacteria.
In a small bowl, using a whisk or a fork, mix ¼ cup of the oil mix, the oregano, the pepper and garlic powder. Set aside.
Place a chicken breast between 2 sheets of Saran Wrap (or a large freezer Ziploc). Using the flat side of a meat hammer, flatten the chicken breast to approximately ½ inch thickness. Repeat for each chicken breast.
Using a cooking brush, cover each side of the chicken breasts with the oil mix (the 2nd one with oregano, pepper and garlic powder) and sprinkle the salt lightly on each side.
In another small bowl, mix the rest of the garlic oil with the roasted peppers and balsamic vinegar. Set aside.
On a BBQ medium-high heat, place the chicken breasts on the oiled grill of the BBQ. Cook for 3 minutes, flip, then cook for another 3 minutes. (This time is not long enough if you have not flattened the chicken breasts).
In a serving plate, garnish each chicken breast with the roasted pepper mix.