Just toss a big handful of each of the three herbs into the food processor (or chop very finely by hand), add a little salt and pepper, then drizzle in extra virgin olive oil until it reaches the consistency of ketchup. Marinate the chicken in the herbs for an hour or so in the refrigerator then grill over a medium flame until the meat is cooked through and no longer pink in the center, about 6-8 minutes per side for a plump breast. Great summer grill fare!