This is an outstanding, full flavored recipe. I've made it twice with excellent results. Knowing I would be making it again and again, I decided to triple the seasonings and reserve two-thirds for the next two times I make the chicken. I also stopped flattening the breasts. Instead, I cut through them lengthwise (butterflied) to save time and mess of pounding them into 1/2 inch thickness. I would not recommend marinating the breasts more than 4 hours or the meat texture will turn mushy. You can apply the seasonings to the meat and refrigerate for overnight. Then add the liquids (juices, vinegar, oil) and marinate for 1/2-1 hour before grilling. As the recipe creator said, the leftovers are great. No-- they are fantastic for salads, cassreoles and sandwiches. This recipe is a keeper. It deserves all five stars.
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This is an outstanding, full flavored recipe. I've made it twice with excellent results. ...