4 boneless, skinless chicken breast halves 1/4 cup olive oil 2 Tbsp. balsamic vinegar 1 Tbsp. lemon juice 1 Tbsp. finely chopped fresh basil leaves 1 tsp. dried oregano leaves 1 tsp. dried parsley leaves Pinch of crushed red pepper flakes
In a shallow bowl, combine olive oil, vinegar, lemon juice, basil, parsley, oregano and red pepper flakes. Add chicken; turn to coat. Cover and marinate in refrigerator 1 hour. Remove chicken from marinade, discarding marinade. Grill turning once, until thoroughly cooked.
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