Step 1

For the chicken, using a sharp knife, carefully cut the chicken breasts in half horizontally as if you are opening each one up like a book. You should have a total of 8 thin filets when done. (Alternatively, you can ask a butcher to do this step for you.)

Step 2

In a medium-sized bowl or tupperware, combine the Tuscan grill seasoning, kosher salt, lemon juice and olive oil until combined. Place the chicken filets in the marinade, turning them over to ensure that all of the surface area gets coated in marinade. Refrigerate for at least 2 hours and up to 6 hours maximum - if you marinate any longer, the lemon juice could start making the chicken tough.

Step 3

Preheat a grill pan or propane grill to medium high heat.

Step 4

Remove the chicken breasts and place on the hot grill. Cook until deep grill marks have formed on the first side, roughly 4 to 5 minutes. Flip the chicken and grill until browned on the second side and cooked through, about 3 minutes longer.

Step 5

Allow the chicken to rest for 5 minutes before cutting and serving.