Ingredients
1 bunch parsley, washed and stemmed
6 cloves garlic, peeled and quartered
1 cup cooled chicken broth
1/3 cup extra virgin olive oil
1/3 cup distilled vinegar
1/2 teaspoon oregano
1/2 teaspoon hot pepper flakes
salt to taste
freshly ground black pepper
4 boneless, skinless chicken breasts, about 4 to 6 ounces each

Cooking Instructions
1. Prepare the chimichurri. Finely chop the parsley and garlic in a
food processor. Blend in the remaining ingredients, adding the salt
and pepper to taste. The chimichurri should be highly seasoned.
2. Arrange the chicken breasts in a baking dish. Pour half of the
chimichurri over them and marinate for 1 hour, turning a couple of
times. Preheat the grill to high.
3. Grill the chicken breasts for about 4 to 6 minutes per side.
(Rotate the breasts 90° after 2 minutes to give you a handsome
crosshatch of grill marks.) Serve the grilled chicken with the
remaining chimichurri on the side.