I have made spatchcock chicken a few times and they always come out great. However I have never mastered the plain flat chicken breast.
Well that changed.
I took two breasts about 1/2 inch thick. Pressed a piece of fresh garlic and split across the two breasts. Put some provolone cheese slices on top followed by some roasted red peppers and a sprinkle of shredded mozzarella cheese. I rolled them up and tied. Cooked raised direct for ~20 minutes (checking every 5 min at the end with the thermapen to get the center to 155. When the breasts reached 140 I placed a small piece of Fresh mozzerella on top of each one and finished cooking.
Very good. Will add spinach next time.
LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,