Preheat the grill to high (500 degrees F). Clean the grill while it is heating with a metal wire grill brush and season with a tightly rolled kitchen cloth coated in vegetable or olive oil.

Place each chicken breast half between 2 sheets of plastic wrap. With the flat side of a meat mallet or the side of a cleaver, working from the center of the meat outwards, gently pound to a thickness of 1/4-inch. Refrigerate, still between the plastic wrap, for 5 minutes.

In a large bowl, place the arugula and toss with 1 tablespoon of the olive oil, 1 teaspoon of the lemon juice, 1/4 teaspoon of the salt, and pinch of the black pepper. Adjust the seasoning, to taste, and divide among 4 large plates. Set aside.

In a small bowl, combine the remaining olive oil with 1 1/2 teaspoons of the lemon juice, 1/2 teaspoon salt, and pinch freshly ground black pepper and stir to blend.

Remove 1 piece of the plastic wrap from each chicken breast. Rub about 3/4 teaspoon of the olive oil mixture on the exposed side and season lightly with Essence. Season each chicken breast on both sides with 1/4 teaspoon of the remaining salt.

Carefully place the chicken, seasoned side down, on the hot grill and quickly peel away the remaining piece of plastic wrap. With a spoon, dab the remaining olive oil mixture onto the exposed chicken and rub evenly over the meat. Cook until the chicken is firm to the touch and cooked through, 5 to 7 minutes per side, depending upon the size.

To serve, place 1 chicken breast in the center of each arugula salad and drizzle each lightly with additional extra-virgin olive oil and a squirt of fresh lemon juice. Sprinkle 1 tablespoon of the grated Parmesan on top of each serving, and serve immediately with 2 bruschetta on the side of each plate.