Pan-grilled smashed chicken fillets with green herb sauce

• 4 skinless, boneless chicken breast fillets
• olive oil
• sea salt and freshly ground black pepper, to taste
• steamed potatoes, for serving
• fresh herbs, to garnish
For the green herb sauce, blend:
• 4 t fresh dill chopped
• 4 t fresh mint chopped
• 35 g watercress chopped
• 1 clove garlic, crushed
• 2 T olive oil
• 1 T lemon juice
• sea salt and freshly ground black pepper, to taste

Place the chicken fillets between 2 sheets of baking paper and flatten until very thin using a meat mallet or a rolling pin. Oil and season.

Sear in a very hot pan until brown but still moist. Serve with the sauce and steamed potatoes and garnish with fresh herbs.