Step 1

Lay the two chicken breasts between clingfilm and bash until they are 1cm thick.

Step 2

Put in a bowl with the oregano, chilli flakes, some seasoning and 2 tsp olive oil.

Step 3

Whisk 1 tbsp extra-virgin olive oil and the red wine vinegar together with some seasoning in a bowl and add the red onion and garlic.

Step 4

Heat a griddle pan to high and fry the chicken pieces for 3-4 minutes on each side until chargrilled and cooked through.

Step 5

Rest on a plate for 2 minutes before slicing.

Step 6

Add the rocket, coriander and parsley leaves to the dressing and toss well.

Step 7

Pile onto plates and top with the sliced chicken and any resting juices.