Lemon Garlic Chicken

1. Layer the chicken breasts between two sheets of plastic wrap. Using the smooth side of a meat mallet, pound the chicken breasts so they are of uniform thickness. This will help them to cook evenly.
2. Add the peeled garlic to a cutting board and lightly smash with the side of a chef's knife. Add the salt and using the side of the knife, work the garlic into a smooth paste. Transfer garlic paste to a large zip-top bag along with lemon zest and juice, parsley, oregano, red pepper, black pepper and olive oil. Seal the bag and give it a gentle shake to combine all of the ingredients. Add the chicken breast and marinate in the fridge for at least 1 hour, or up to 4 hours.
3. When ready to cook, you can either cook the chicken in a skillet or in the oven.

To cook the chicken in a skillet:

1. Set a large coated cast iron or nonstick skillet over medium-high heat.
2. Remove the chicken breast from the marinade and set in the pan smooth side down. Let cook undisturbed for about 7 to 9 minutes, then flip the chicken over and cook for an additional 7 to 9 minutes, or until an instant-read thermometer registers the chicken at 165˚F.
3. Remove from heat and set on a plate to rest. Cover with foil to keep warm, then serve after about 5 to 10 minutes.

To cook the chicken in the oven:

1. Preheat the oven to 425˚F. Line a rimmed sheet pan with foil.
2. Remove the chicken breast from the marinade and place on the prepared sheet pan and bake for 16 to 22 minutes, or until or until an instant-read thermometer registers the chicken at 165˚F.
3. If desired, preheat the broiler to high and set the sheet pan under the boiler for about 2 minutes, or until lightly browned. Remove from heat and set on a plate to rest. Cover with foil to keep warm, then serve after about 5 to 10 minutes.