Place the chicken halfs onto an oven proof dish, drizzle over the 20ml of the vegetable oil, season with a little salt.
Place the chicken under the grill and grill for 4-5 minutes. Turn the chicken over and finish cooking for a further 3 minutes or until the chicken is fully cooked.
Add the remaining vegetable oil into a frying pan and heat very gently, crack the eggs into the pan and slowly cook until the egg white is fully cooked, and the yolk is still runny.
Place the Florette Crispy leaf into a mixing bowl, add the tomatoes, cucumber, olives, and your favourite vinaigrette. Toss together and split between the serving bowls.
Place the chicken breasts on top of the salad and finish with the fried egg.
Grate over the parmesan.
BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!
