Place the chicken breast on a cutting board and remove skin and tenderloins (keep for other uses). You now need to cut the chicken breast in half. (Hold a long sharp knife along the thicker part of the breast, place your hand on top and slice through the breast until the end. Cut parallel to your cutting board. (don’t slice your hand, pack it with a cloth if unsure) Place cling film on a board, add your breast spread open, sandwich it in cling film and flatten the thickest part using the flat side of a meat mallet or the underside of a saucepan until evenly flat. (Note you can season them but the cheese and mustard are already salty so don’t over salt)

Separate the yolk from an egg and place yolk in a small bowl. Add the Dijon mustard to the yolk and mix well. Set aside.

In a flat large dish, add the breadcrumbs, the rosemary, thyme, and grate half a cup of Parmesan cheese. Mix ingredients well using your fingers. Set aside.

Brush some of the mustard mixture on each side of the chicken breast then dip in the breadcrumb mix. Press hard so it sticks well to the chicken, then place in the hot oil on low heat. Fry for approx. 3 minutes each side. Place on a heated serving plate.

For the salsa, add chopped tomatoes, chopped kalamata black olives, squeeze of lemon juice, olive oil, salt and pepper and freshly torn basil leaves and toss.