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.