Place chicken breasts between sheets of waxed or parchment paper. Gently pound to a thickness of 1/2-inch. (Do not pound them too thin; this is just to ensure they will cook evenly.)

In a large mixing bowl, add olive oil, garlic, soy sauce and salt. Mix with a whisk until salt dissolves.

Add prepared chicken breasts to bowl, one by one, turning each in the marinade.

Place chicken in refrigerator for 10 to 20 minutes.

If you have a hot grill available, grill chicken for 3 to 4 minutes on each side. Do not overcook.

If no grill is available, preheat oven to 350°F. Bake chicken in a pan, for about 30 minutes to an internal temperature of 165°F.

Use chicken immediately, as desired. Or let cool and refrigerate for up to 3 days. Reheat before using.