Garden Herbed Grilled Chicken Breasts

2 boneless, skinless chicken breasts
salt & pepper to taste
1 handful fresh basil, rough chopped
2 sprigs fresh rosemary, rough chopped
4 small sprigs fresh oregano, rough chopped
2 Tblsp. minced garlic
olive oil
balsamic vinegar

Rinse chicken and pat dry with a paper towel. Place chicken on a small cookie sheet or jelly roll pan. Lightly brush each breast with olive oil. Sprinkle with salt & pepper (the amount to use is dependent upon your taste.) Top each breast with the fresh herbs and half the garlic; don't use all the seasoning just yet.

Flip the breast halves and repeat the process of olive oil, salt, pepper, herbs and garlic. Place chicken in icebox for about 30 minutes to an hour.

Remove from icebox and place on preheated gas grill. Grill for 2 minutes per side to sear chicken and keep juices in. Drizzle lightly with balsamic vinegar & grill about 4-5 minutes per side or until chicken is no longer pink. (Don't forget to drizzle each side with balsamic vinegar as you flip the chicken.)

**Chicken can also be baked in a foil pouch in the oven if you choose not to grill it.