Chicken alla Checca

Heat a large frying pan over medium-high heat. Add 1 1/2 tablespoons of oil, shallot and garlic and cook, stirring constantly, for about 30 seconds, or until the shallots are translucent. Add the tomatoes and cook for about 1 minute, or until slightly softened. Transfer the tomato mixture to a large bowl, season with sea salt flakes and freshly ground black pepper and toss to coat. Set aside for about 15 minutes.

Meanwhile, prepare a barbecue for medium-high heat. If the tenderloins are attached to the chicken breasts, remove them and set aside. With the palm of your hand, press each chicken breast flat onto a cutting board. Using a sharp knife, slice each chicken breast horizontally into 2 even pieces. Place a piece of cling film over each breast piece of chicken and pound to an even thickness. Drizzle the chicken (including the tenderloins if using) with 2 teaspoons of oil and season with salt and pepper.

Barbecue the chicken, rotating as needed, for about 5 minutes, or until heavily browned and almost cooked through. Turn the chicken over and cook for about 1 minute, or until the chicken is cooked through. Transfer the chicken to a large platter and rest for 5 minutes.

Scatter the rocket over the chicken. Spoon the tomato mixture and mozzarellla over and around the chicken and serve with lemon wedges.