For marinade: 1/2 cup fresh basil leaves, packed 1/2 cup fresh parsley 1/4 cup balsamic vinegar 1/4 cup olive oil 2 Tablespoons gf dijon mustard 2 Tablespoons fresh rosemary, chopped 2 Tablespoons fresh thyme 1 teaspoon salt 1/4 teaspoon red pepper flakes
6 boneless chicken breasts
Combine all marinade ingredients in a food processor and pulse until all is blended.
Place chicken breasts in a glass baking dish and pour marinade over chicken. Cover with plastic wrap and refrigerate over night.
Prepare a fire for grilling, oiling the grill.
Grill chicken for 15 minutes over low heat. Turn and grill another 15 minutes. Repeat process for up to 15 minutes. Chicken is done when chicken is firm and juices run clear. To serve, slice breasts diagonally.
Plan a day ahead, the chicken in this recipe must marinate over night.