4 chicken breasts
1 tablespoon of olive oil
2-3 garlic cloves, chopped finely
2 tablespoons of white wine vinegar
1 tablespoon of fresh basil or other herbs tarragon or oregano
salt and black pepper to season
Flatten the chicken. To do this, I slice the chicken breast length ways, and spread it out wide like a butterfly opening it's wings. I place on a chopping board, cover with cling film (from end to end of the chopped board) and the flatten it by bashing it with a rolling pin. Transfer to a dish for marinating. Do this for all the chicken breasts.
Mix all the marinating ingredients together, and pour over the chicken breasts.
Turn the breasts over a couple of times to make sure that they are well covered with the marinating mixture.
Leave for about 2 hours or longer to marinate. Cover with foil.
Heat the oven to 200C, 180C Fan, or Gas Mark 6.
Put the oven roasting dish into the oven and bake covered for about 45-50 minutes until cooked through. Alternatively, you can grill the chicken breasts on the BBQ.