Easy recipe Garlic, Apricot Rosemary Grilled Chicken Breast

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two sheets (about twelvexabout eighteen-inches each) Reynolds Wrap Heavy Duty Aluminum Foil four (four ounce) boneless, skinless chicken breast halves about three/four cup apricot jam two tablespoons extra virgin olive oil about one tablespoon fresh minced garlicabout one/two teaspoon dried rosemary about one/two teaspoon kosher salt about one/two teaspoon freshly ground black pepper one quarter teaspoon garlic salt with parsley (such as Lawrys) four thin slices fresh lemon . Garlic, Apricot Rosemary Grilled Chicken Breast.