in a cup, combine melted butter, apple juice and rosemary stir, load into a syringe for injection.
With your injector, make a pocket into the chicken breast and squeeze injector into ever few inches until you see a little juice squeeze out.
Lightly pat dry, and coat with salt, pepper, and paprika rub. Place on grill over high heat and cook until internal temperature is 165. About 7-10 minutes. Let rest for about 5 minutes.
Cut into 1/4 inch strips against the grain. Load it up on your favorite sandwich toppings and enjoy!