Slice each chicken breast into 3 even strips. Using a meat mallet, small saucepan or your fist, bash each piece of chicken to flatten to about 1cm (1/2in) thick. Rub the chicken with a little oil and sprinkle over a pinch of salt.

Heat a large frying pan on a medium high heat. Cook chicken for 2-3 minutes on each side. Or until golden brown on the outside and no longer pink in the middle.

While the chicken is cooking, make the salsa. Crumble feta into a medium sized bowl. Slice tomato into 2-3 chunks and add to the feta. Finely chop half the basil and add to the bowl. Save the rest of the basil for serving. Stir in lemon juice and 4 tablespoons extra virgin olive oil to make a chunky sauce. Taste. Season with salt if needed but I find the feta is usually salty enough.

When the chicken is cooked, place on two warm plates. Scoop over the salsa. Scatter over reserved basil. Serve with green salad on the side.