Discard the cling film. Drizzle the chicken breast in olive oil, sprinkle with chopped parsley and rosemary and season with salt and freshly ground black pepper. Heat a griddle pan until smoking ...
Spoon any liquid remaining in pan over fish. Serve with a drizzle of rosemary-and-lemon-infused olive oil. Garnish with a sprig of rosemary and a lemon half.