Mom's Grilled Italian Chicken Breasts.... Done 'My' Way


8 to 12 boneless chicken breasts
salt and pepper to taste

For the Marinade:

3/4 cup extra-virgin olive oil
1/4 cup of white wine vinegar
1 small shallot; peeled and minced
1 teaspoon, dry mustard
1 teaspoon, red pepper flakes
1 teaspoon dried oregano
1 teaspoon garlic, minced
1 teaspoon dry thyme
1 tablespoon dried parsley flakes
1 tablespoon of freshly squeezed lemon juice
2 tablespoons *penzeys spices* red and green pepper (optional)
salt and pepper to taste


Prepare Vinaigrette, set aside.

Clean Chicken and you can either use a meat tenderizer to add tenderness to your chicken or you can use a meat mallet. Place chicken breasts in a plastic bag (unsealed) and pound until chicken breasts are nice and thin. Be careful not to pound too much or your chicken meat will  rip and fall apart.

Once meat is tenderized or pounded to the thickness of your liking, place chicken in a plastic bag. Pour your marinade over the chicken. Make sure bag is sealed well and then move the marinade all over the chicken, distributing evenly. Place chicken in the refrigerator for at least an hour. The longer you leave it in the refrigerator, the more time the flavors have to get into your meat.

Take chicken out of refrigerator and remove from bag. Disgard any leftover marinade and place chicken on a hot grill. Cook about 4 to 5 minutes on each side (times will flucuate depending on how thin you pounded your chicken and how hot your grill is) Chicken is done when juices run clear. Plate, eat and enjoy!