Cut the chicken breasts in half lengthways. Measure the chicken in accordance to the size of the burger buns and cut them to fit. Remove the parsley leaves from the stalk and discard. Finely slice the chives and the parsley leaves. Mix the herbs with the olive oil and seasoning and add the chicken. Leave the chicken in the marinade for at least 20 minutes to absorb the flavours.
Peel the shallot and cut into thin slices. Peel and finely chop the garlic. Cut the chilli in half lengthways and remove and discard the seeds. Dice the chilli finely.
Heat a large saucepan and add the sunflower oil. When hot add the shallots and sweat until they turn transparent. At this stage, add the garlic, brown sugar and Worcestershire sauce. After a minute, add the tomatoes and reduce the mixture down until it forms a thick, salsa like consistency. At this stage, remove from the heat and allow to cool.
Whisk together the balsamic and the olive oil.
Peel the red onion and finely slice it. Mix together the tomato, red onion and the sun blushed tomatoes and dress it with the balsamic dressing.
Heat a large non stick frying pan. When it is hot, add the chicken and cook for 3 minutes on each side.
Place the chicken in the burger bun, top with the salsa and finish it with the salad.
«Add some chipotle paste to the relish to make it hotter and give it a smokey taste.»