Step 1

Place all of the ingredients (except chicken) in a food processor or blender and blend until there are no large chunks of garlic left. It will be a thick liquid.

Step 2

Pound your chicken breasts so that they are uniform in size. I usually like to keep them around 1/2 inch thick so they cook evenly.

Step 3

Place the chicken in a zip-top bag and refrigerate overnight or for at least 3 hours. (Overnight is preferred for the best flavor!)

Step 4

Heat your Lagostina panini pan over medium heat and cook the chicken for about 5 minutes per side or until cooked throughout.

Step 5

Allow the chicken to rest for about 10 minutes before cutting. I just place it on a plate and cover it with foil.