1. In a large bowl, mix together lemon juice, garlic, extra virgin olive oil, oregano, rosemary. Place the chicken breasts in a large baking pan and pour the mixture on top; marinate for 12 hours in the refrigerator.

2. Spray grill rack with vegetable oil spray and prepare barbecue medium high heat.

3. Re-season chicken with salt and pepper, place on grill skin side down and top each piece with a brick. Grill 10 minutes per side under brick until skin is golden brown and crispy. Serve immediately.

1. Place salmon filet on cutting board, carefully butterfly lengthwise, being sure not to cut completely through the flesh at the end. You want to be able to open it up into a thin double-width fillet.

2. In a large bowl, combine bread crumbs, garlic, basil, parsley, shallots, chives and extra virgin olive oil and mix thoroughly.

3. Cut a piece of aluminum foil the length of the salmon filet, large enough to go around the salmon when it’s rolled. Lay salmon fillet flat on foil, season with salt and pepper, sprinkle bread crumb mixture evenly over the surface and place small pats of butter about 1-inch apart.

4. Roll salmon fillet with the foil, as you would a jelly roll; twist ends of the foil together. Refrigerate for 2 hours.

5. Cut rollatina into 2-inch thick slices leaving the foil intact.

6. Grill salmon slices 5 minutes on each side. When fully cooked, remove foil and serve immediately.