In a food processor or mini chopper, combine the cilantro, parsley, garlic, mint and jalapeno. Pulse until all the ingredients are finely chopped. You do not want to blend it into a paste.
Empty the contents of the food processor into a large bowl and add the olive oil, red wine vinegar, scallions, salt & chili flakes. Taste- and add any additional salt, vinegar or herbs per your liking. Set Aside. DO not refrigerate.
For the Chicken:
Place the chicken breast into a ziploc bag or cover with plastic wrap and using a meat tenderizer/mallet pound the chicken until it is even in thickness.
Remove the chicken breasts and place into a shallow dish. Sprinkle both sides of the breast evenly with the uncle t's seasoning, salt, and balsamic vinegar. (Option to marinate or make immediately).
Heat a skillet like this Calphalon Grill Panover medium high heat. Once it is hot, use tongs to place both chicken breasts in the pan and let cook for about 2-3 minutes until the chicken has grill marks/char.
Flip the chicken breasts and let the other side char for about 2-3 minutes. Once both sides are charred, use a dome like this Cuisinart Melting Dome or simply place a lid over the pan for 3-4 minutest.
Uncover, cook for an additional 2-3 minutes. You can slice one chicken breast to ensure it is completely cooked.
Remove the chicken from the pan, place on a cutting board and let it sit for a few minutes. Slice the chicken into strips or serve whole with chimichurri generously drizzled on top.
Optional: place any veggies like asparagus and cherry tomatoes (add salt) in the same pan as the chicken and cook for a few minutes until it is slightly browned. Serve as a quick side.
Recipe by The Chutney Life at https://thechutneylife.com/recipes/grilled-chicken-with-chimichurri/