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1.Heat A Grill To Medium-High Heat Or Have A Ridged Grill Pan Ready. 2.Combine 2 Tablespoons Of The Oil, Lemon Juice, Garlic, And 2 Teaspoons Of The Rosemary In A Small Bowl. Sprinkle Salt And Pepper Over Chicken; Place In A Pie Plate Or Shallow Plate. Pour Oil Mixture Over Chicken; Turn To Coat. Let Stand At Least 10 Minutes Or Up To 20 Minutes. 3.Transfer Chicken To Grill With Some Of Marinade Clinging; Discard Marinade On Plate. Grill Chicken (Or Cook In A Heated Ridged Grill Pan Over Medium Heat) 5 Minutes Per Side Or Until Chicken Is No Longer Pink In Center And Internal Temperature Reaches 165 Degrees F. 4.Brush Remaining 2 Tablespoons Oil Over Both Sides Of Bread. Place On Grill (Or In A Large Nonstick Skillet) And Cook 2 Minutes Per Side Or Until Golden Brown. Transfer To Serving Plates; Top With Greens And Cheese. Carve Cooked Chicken Diagonally Into 1/2-Inch Thick Slices; Arrange Over Cheese. Top With Remaining 1 Teaspoon Rosemary.
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