1. Place all of the coating ingredients in a food processor, and process until the mixture is finely chopped and well blended. Spread the mixture on both sides of the chicken breasts, cover, and chill for several hours or overnight.
2. When ready to cook, coat a disposable 9-x-l 3-inch aluminum pan with nonstick cooking spray. Arrange the chicken in a single layer in the pan, and pour any remaining juices over the chicken. Cover the pan tightly with aluminum foil.
3. Place the pan on the grill rack over low heat, and cook, with the grill covered, for 25 minutes, or until the juices run clear when the meat is pierced and the meat shows no trace of pink.
4. Carefully uncover the pan, and transfer the chicken to the grill rack. Continue cooking for 7 to 10 minutes, or just until the chicken is nicely browned, turning the chicken once and basting with any remaining pan juices.