Split the chicken breast in two horizontally. If you’re not comfortable doing this ask your butcher.
Lightly brush with pomace olive oil or rapeseed oil. Don’t use extra virgin olive oil.
Brush a cast iron grill or heavy frying pan with pomace olive or rapeseed oil and heat.
Lightly season the chicken and place on the grill. The grill should be hot enough that the chicken sizzles on contact but not so hot the oil is smoking.
The chicken will take about 5 minutes each side to cook. Check it’s cooked through by testing the firmness or cutting through the thickest part.