Ingredients
4 pieces Boneless Skinless Chicken Breast
1 dash Salt
1 dash Pepper
1 dash Garlic Powder
1 dash Onion Powder
2 Tablespoons Olive Oil
1/2 cups Fresh Shredded Parmesan Cheese
2 cups Bruschetta Spread
Method
Sources
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Safe bristle-free grill cleaner — no wire bristles in food
Adjustable stand — hold cookbook or tablet at eye level while cooking
Dome thermometer for grill or smoker lid — monitor pit temperature
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Food photo lighting — LED panels, diffusers, backdrops for stunning shots
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First light your grill and cover one side with aluminum foil, close grill and allow it to heat up. Second butterfly or pound chicken breasts thin and place on a platter to bring to the grill. Drizzle the olive oil over the chicken, turn to coat well. Then sprinkle the salt, pepper, garlic and onion powder all over. Once grill is hot place the chicken breast on the exposed size of the grill and cook a couple minutes or until the chicken is half cooked. Now here is the trick. Flip the chicken onto the tin foil. Sprinkle the breasts with the Parmesan cheese and spoon on the bruschetta into a good layer. Now close the lid and let it finish cooking. Once the chicken is finished slide all of it (aluminum foil and all) onto a platter using the aluminum foil to keep the tomato juice contained.