2skinless chicken breastsbutterflied into 4 pieces
2sprigs of fresh rosemaryleaves removed and stalks discarded
salt and freshly ground black pepper
On a large piece of cling film, season both sides of the chicken with salt and pepper and then sprinkle with the rosemary leaves. Fold the cling film over the chicken and bash with a rolling pin (or similar) to flatten the chicken to 1.5 cm thick.
Heat a griddle pan or large frying pan on a high heat for 5 minutes, then add 1 tablespoon of oil and the chicken. Cook for 3 or 4 minutes or minutes on each side, until golden and cooked through.