Combine all ingredients and reserve 3 Tablespoons for basting later. Pour remaining marinade into a zip lock bag with a whole boneless chicken breast. Marinate for at least several hours. Turn chicken several times to coat all sides to allow the marinade to penetrate.

When ready to cook, DISCARD the marinade that was in the bag with the raw chicken. Place about 2 T. Extra Virgin Olive Oil in a non-stick skillet. Sprinkle salt and pepper on chicken breasts and place in the hot skillet. Cook on first side about six minutes. Drizzle some reserved marinade over chicken as it cooks. Flip chicken and baste with all remaining sauce until chicken reaches an internal temp of about 150 degrees. (If you want more sauce, add about 1/2 cup of broth or water to the skillet and let it reduce while the chicken finishes cooking. Remove from the heat and cover pan with a lid. The chicken will continue to cook to at least 160 degrees or until juices run clear. Let stand for AT LEAST ten minutes for this to occur.