Greek Oregano Grilled Chicken

2 x Organic Chicken Breast

Marinade:
4 tbsp extra virgin olive oil
3 tbsp dried oregano
5 gloves of garlic, crushed
Juice and zest of one lemon
1 tsp salt
Few grinds of black pepper

Mix the marinade ingredients together. To cut the chicken into thin strips, lay the breast flat on a board, cover with one hand and use a very sharp knife to cut into layers about as thick as a passport (!) these will come off as big as the breast piece, so cut them into two or three strips again so you have something like 2 x 4 inch thin pieces. Thin like this they cook so quick, tender and are full of flavour but if you don't feel safe, take care with knives and do it your own way.

Rub all around in marinade, leave ideally overnight. Heat griddle pan to medium hot, and cook for 2,3 mins each side, maybe less, you have to know how hot the pan is to get timing right. Cut one open to check, or press to see if juices run clear.