Green Goddess Chicken

2 galic cloves

4 anchovy fillets

2 cups mixed fresh tender herbs such as basil, mint, cilantro, parsley, tarragon, chives

4 tablespoon extra virgin olive oil

Zest of 1 lemon

Juice of 1 lemon, divided

1 teaspoon Kosher salt

1/2 teaspoon freshly ground black pepper

1 12 - 2 lbs boneless skinless chicken breasts or thighs

Combine all ingredients (including 1/2 of lemon juice) except for chicken in a blender and puree. Place puree in a bowl, add chicken and stir to cover. Allow to marinate for up to 1 day.

Bring chicken to room temperature before cooking.

There are many options for cooking:

1. Grill chicken until it reaches 165 F. Slice before serving if desired.

2. Bake in oven anywhere from 350-425 F until chicken registers 165 F.

3. Pan sear until browned and then place in oven until chicken registers 165 F.

Sprinkle with the remaining lemon juice and serve.