• 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.
• 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.
• When ready to cook, you can either cook the chicken in a skillet or in the oven.

To cook the chicken in a skillet:

• Set a large coated cast iron or nonstick skillet over medium-high heat.
• 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.
• 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:

• Preheat the oven to 425˚F. Line a rimmed sheet pan with foil.
• 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.
• 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.