* 2 Chicken breasts, skin removed
* 2 tablespoons Balsamic vinegar
* 2 fat Cloves of garlic, peeled and crushed
* Salt and Freshly ground black pepper
* Half a teaspoon of Mexican oregano - Normal oregano is perfectly good, but not quite a strongly flavoured
* 1 Egg, beaten
* Flour for dredging - I love to use Masa harina or fineYellow cornmeal for this but plain flour is fine
* 1 ball of Mozzarella cheese thinly sliced
'''Salsa'''

* 4 fresh Tomatoes
* 1 Clove of Garlic, peeled and crushed
* Small bunch of Spring onions
* Freshly picked Basil leaves
* 1 small Red chilli, sliced, Seeds removed if preferred
* 1 small Green indian chilli, sliced, Seeds removed if preferred
* Zest and Juice of 1 Lime
* 2 tablespoons of Olive oil
* Salt and Pepper

===Method===
* Prepare 3 plates, one with your dredging flour, one with the beaten egg and the last with breadcrumbs
* Heat a large frying pan over a medium heat and add a few tablespoons or olive oil
* Dredge both sides of the marinaded chicken in a saucer of your flour to coat. This helps the beaten egg to stick to the meat
* Dip the floured chicken in the beaten egg and then pull it through the breadcrumbs and pop them into the hot frying pan
* Cook for 4 minutes on each side or until the chicken is properly cooked and pop them onto a paper towel
* Slice the cooked chicken into 2.5 cm (1") thick strips and place on a baking tray. I've used a silicone baking mat as it's easier to clean and does not stick
* Place the mozzarella on top of the cooked chicken and grill until it's nice and gooey
'''salsa and tortillas'''
* Chop the tomatoes into eight slices
* Slice the spring onions on the diagonal
* Roughly tear the basil leaves into pieces to release their aromatics
* Add these to a bowl together with the chopped chillies, lime juice and zest, olive oil and seasoning and mix well
* Microwave the corn tortillas for 1 minute to warm them

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