My father made this regularly on sunny, summer, Sunday afternoons. It is simple and delicious and, while the recipe below concerns chicken, he also used in on New York an Tenderloin steaks with wonderful results.
Put 8 clean boneless skinless chicken breasts in a ziplock bag. Add 1/4 cup quality extra-virgin olice oil. Two pulverized cloves of garlic. 1/4 cup finely fresh chopped italian--NOT French curly--parsley (leaves only), 2 tblspoons finely chopped fresh rosemary leaves, a few turns of a pepper mill and a couple of pinches of salt. Mix it all together so chicken is coated and seal bag tightly, removing most of the air. Refrigerate for up to 24 hours, but at least for 2 hours.
Take them out and grill them over hot coals or on a gas grill for a total of about 12 minutes, (see below for indoor cooking method) but it varies according to thickness of the breast and the heat of your grill (and where on the grill you put a particular piece of meat)
After the first 6 minutes turn the breast over, and cook for 4 minutes. If you are unfamiliar with the "feel" of a cooked but not yet dried out chicken breast, sacrafice one by cutting in half and checking it out. What you want is the flesh to be completely white, but just barely, so it is not yet dried out. If you are there, take them off, because they will continue to cook a little after you remove them. If you are not there, give it a few more minutes. If you are not there by 12, your grill is way too cool. The leftovers make great sandwiches with a little roasted bell pepper and olive oil.
For steaks, it is the same procedure, except rareness is a bit less of a health concern, so cook it to taste.
INDOOR
Pre heat oven to 375. In a large oven proof pan, add 2 tbls oil. Brning to medium high heat. Place chicken breasts in pan and brown on each side for about 2 minutes. Put enitre pan in oven for about 12 minutes. Remove and check one breast for doneness. Then complete cooking in oven if needed.
Slice on the bias and Serve one of these ways:
Over lightly dressed greens (olive, fresh lemon juice, pepper and salt)
Over cooked noodles dressed with butter and parmesian cheese and salt and pepper.
In a hard roll as a sandwhich with tomato lettuce and mayo.
