Wash the vegetables. Wash and pick the leaves from the fresh herbs and crush into a paste with a drizzle of olive oil.
Sear the chicken in a hot non-stick frying pan with a drizzle of olive oil. Cook for about 2 minutes on each side. Remove from the heat and roll through the herb mixture. Place in a preheated oven at 220 degrees and bake for another 8-9 minutes. Remove from the oven and slice the chicken.
Remove the watercress leaves. Peel and quarter the tomatoes, then remove the seeds and the juice. Cut the tomato petals into strips and mix them with the watercress. Season with olive oil and white balsamic vinegar.
Place the sliced chicken on top of the seasoned watercress and serve as soon as possible.
«The flavouring of this dish can be altered; add ingredients to the salad and herb seasoning according to taste.»