Whisk oil, vinegar, lemon juice, soy sauce, worcestershire, honey, dijon, Italian seasoning and pepper together. Add the garlic cloves.
Place chicken in a large gallon size bag. Pound with a rolling pin to make the breasts even in thickness. Pour the marinade over the chicken, seal the bag, and let it sit in the refrigerator for at least 4 hours or overnight.
Preheat oven to 400°F. Take chicken out of the refrigerator and place in a baking pan sprayed with nonstick cooking spray (let it come to room temperature while the oven is preheating). Discard marinade.
Bake for 35-45 minutes, or until a meat thermometer place in the thickest part of the breast registers 165°F. Cook time will depend on thickness of chicken.
To grill: preheat grill to 400°F. Spray grill with nonstick grill spray. Grill 5 minutes per side with the grill open, then close the grill, watching to make sure it doesn’t get too hot or there are no flare ups, and cook until chicken registers 165°F on a meat thermometer.
Let meat rest at least 10 minutes before slicing.