Directions

1. Stabilize your grill at 550F and set up for a direct cook.
2. Season both sides of the chicken breast with Cattlemans Tuscan Steak.
3. Place each chicken breast in a Ziplock or between sheets of plastic wrap. Using a meat mallet of rolling pin, carefully pound the chicken breasts into a consistent thickness of roughly ¼ inch.
4. Combine the garlic, rosemary, lemon juice and olive oil then pour it into the bag with the pounded chicken. Refrigerate for 15 to 30 minutes (or until your grill has come to temperature) but no longer than 4 hours.
5. Slightly oil your grill grates, I have chosen to use the cast iron grill grate. Place the chicken, presentation side down first (the side that originally had the skin on it). Grill undisturbed for 1 ½ minutes, rotate and place on a new spot on the grill surface to assist in a better sear and cook for 1 more minute. Flip, close the lid and continue to grill for 2 minute or until the breast are cooked through and has reached an internal temp of 160F. Take the grilled chicken off the grill and stack it on the cutting board allowing it to rest and carry over to 165 (roughly 7 minutes).
6. Slice each lobe 3 times across the grain on a slight bias.
7. Serve immediately and enjoy!