4 tablespoons extra-virgin olive oil
2 cloves garlic, crushed and minced
1/2 teaspoon salt
1/8 teaspoon onion powder
2 teaspoons lemon juice
1/2 teaspoon sesame oil
1/2 teaspoon black pepper
1 tablespoon fresh oregano
1/4 teaspoon dried basil
4 boneless skinless chicken breasts
Herbed tomato sauce (see recipe)
Combine all ingredients but chicken and herbed tomato sauce. Place chicken breasts in non-metallic container. Pour marinade over chicken turning to coat evenly. Cover and refrigerate 1-24 hours.
Grill chicken 2 minutes on each side on high heat. Lower temperature and cook until thickest part of chicken shows no pink and juices run clear. Slice thinly before adding to sauce.