This is another one of our favourite Melissa Clark's NYTimes Cooking inspirations. All you need are a few chicken breasts and 3 of our top selling fresh EVOOs: Lemon, Garlic and Thyme. We're do ours on the grill for a bit char and smoke. Serve with summer or farm market bounty and you've got a bit of heaven in your backyard. 

INGREDIENTS:

• 4 boneless, skinless chicken breasts
• 2 tbsp Garlic EVOO
• 4 tbsp Thyme EVOO
• 2 tbsp Lemon EVOO
• 1 tbsp Sicilian Lemon white balsamic
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 2 lemons
  
• Optional: Basil or mint leaves

DIRECTIONS:

Place chicken breasts between two sheets of parchment or plastic wrap. Using a mallet or rolling pin, pound each to an even thickness of half an inch. Do not make them any thinner or they could dry out. Set aside. In a small bowl whisk together all ingredients except fresh fresh basil or mint leaves. Place chicken in resealable plastic bag. Pour in marinade. Gently press marinade in all sides of chicken. Place in fridge for 1 to 2 hours. Save marinade for brushing chicken while grilling.

Heat grill to high. Remove chicken from bag, draining off surplus marinade. Cook on one side for 3 to 5 minutes. Then turn. Brush with marinade, and cook for an additional 3 to 5 minutes. Remove and place on platter. Garnish with basil or mint leaves. Drizzle with oil and garnish with additional lemon juice, olive oil and basil or mint leaves. Have extra infused EVOOs on hand for everyone to drizzle as they like.