First butterfly your chicken breasts (you can see the technique by clicking here) or have your butcher do this for you.

Very gently pound out the breasts to get them all to equal thickness so that they cook evenly.

Put the oils, garlic, lemon juice, chili, basil, black pepper and salt in a bowl large enough to hold the chicken breasts.

Add the chicken breasts and marinate for one hour.

When marinated remove each breast from the marinade and between your fingers pull each breast gently to remove any excess oil and place in a dry hot saute pan, outer breast side first (the presentation side).

Saute the chicken breasts for about 4-5 minutes on one side and turn and saute for a further 4 to 5 minutes. They should be rather thin so use your eyes to see when they are done, they cook quickly.

Remove them from the pan and keep warm. Pour out any fat that my be in the pan and return to the stove and reduce the heat. Now take the marinade and pour it in the pan. Saute it taking care not to burn the garlic for a minute or two.

Add a little more lemon juice over your chicken breasts. Garnish with a little more basil (whole leaves or cut up into a chiffonade - fine strips).

You can if you feel you need to drizzle a little more extra virgin olive oil over the breasts.This can be served with Rosemary roast potato's or some kind of scented pan fried potato's.

This is a pretty standard mid week - I need something quick meal. I have also served it for guests who seem to like it a great deal.

It makes a good main course for company as you can have it all together before people come and saute the breasts last minute. Especially if you are eating close the where the cooking is being done. You can serve this on a platter (very homey) or serve each guest individually (restaurant style) at the table.

It is also loaded with heat and garlic, so it is a good treatment for cheaper chicken breasts. I think it would be a sin to take a fabulous corn feed chicken and do this to it. Besides, here there is little chance of that happening with Swedish supermarket chickens. Which for the most part taste like cardboard and have little personality without all the extra help.