Peel and mince the garlic. Chop the sun dried tomatoes into very small pieces. Grate the Parmesan. Boil the measured water and dissolve the stock cube in it.

Heat a pan over a medium-high heat with a drizzle of olive oil. Once hot, add the chicken and fry with a pinch of salt for 4-5 min on each side until golden. Transfer to a plate and set aside. Reserve the pan.

Return the pan to a medium heat. Loosen any sticky bits from the bottom of the pan with a spatula. Add a second drizzle of oil, if needed. Add the garlic and sun dried tomatoes and stir for 1-2 min. Add the stock, oregano, pepper and a pinch of chilli flakes (spicy!) and bring to a simmer. Cover with a lid and simmer for 5-7 min.

Meanwhile, wash and dry the cherry tomatoes and the Romaine lettuce. Halve the tomatoes and chop the lettuce. Toss both in a bowl and set aside (don't season yet).

Return the chicken to the pan. Add the cooking cream. Simmer for a final 2-3 min until the sauce has thickened. Finally fold in the grated Parmesan.

Once ready to serve, season the salad with olive oil, balsamic vinegar and a pinch of salt and pepper. Garnish the chicken with the fresh basil leaves, a grind of black pepper and a pinch of chilli flakes (spicy!).