1Place chicken halves on cutting board and pound with a mallet till flat
MELT THE BUTTER AND BRUSH ON BOTH SIDES OF THE BREAST UNTIL ALL IS USED UP
2Sprinkle salt and pepper to taste on both sides of breast. Sprinkle with chives on both sides
Sprinkle garlic powder lightly on both sides of breast
Use about 1 tablespoon of buffalo rub on each breast if large, and rub in on both sides
3Place on a flat pan that can go in the refrigerator.
Pour the Worchestershire sauce all over the chicken
Pour the orange juice over each breast half
Place a basil leaf on each half and a sprig of fresh thyme on each breast half
4Let stand in refrigerator about 2 to 3 hours before grilling.
5Prepare the charcoal in the grill and when ready place each breast down on the grill leaving the top side up with the basil and thyme up first while cooking.
I have a covered grill and I close the lid while cooking. If you do not cover with reynolds wrap like a tent making sure the coals do not flame up and catch the chicken on fire.
Cook on each side approximately 15 minutes and this will be according to the thickness of the breast.
6When you have flipped and cooked on the top side another 15 minutes check for doneness and remove from the grill. Remove the basil leaf and thyme sprig before serving
7Place on your plate over a slice of toasted barbque bread and slice of Provolone Cheese.
Sprinkle top with low fat shredded Colby Jack Blend Cheese.
Drizzle with your favorite barbque sauce
THE CHEESE AND TOAST IS OPTIONAL AND YOU MAY OMIT