Place chicken breasts in large ziploc bag or dish for marinating.

In a small bowl, mash the blackberries with a fork. These tend to spray a bit, so you may want to wear an apron for this part. Set aside.

Chiffonade the basil. To do this, stack a few basil leaves on top of each other (facing the same way), and roll the stack like a cigar. You will now have a long basil roll. Thinly slice into ribbons.

Add the lime juice, garlic, mashed blackberries, basil chiffonade, 1 tbsp olive oil, salt and pepper to the ziploc.

Close the ziploc and mix all the ingredients around, so the chicken is evenly coated.

Marinate in the refrigerator for at least 1 hour.

When the chicken is done marinating, heat 1 tbsp olive oil in a skillet until the oil is shimmering. Add the chicken and cook approximately 2.5 minutes per side or until the internal temperature is 165 degrees.

Let the cooked chicken rest on a cutting board, loosely tented with aluminum foil for five minutes. This locks in the juices, without losing the heat.

Garnish with additional basil and blackberries.

This recipe works well as an entree or you could also slice the chicken and serve it in a salad.