Take a medium sized pan place the fresh herbs in (leaving 3 sprigs of rosemary to one side). Place in the chicken breasts, pour over hot chicken stock. Add salt and the peppercorns as well.
Bring to the boil, turn it down, place on the lid and gently simmer for 10 minutes, when ten minutes is up set the pan aside still keeping the chicken breast in the warm stock, they will still continue to poach whilst you are preparing everything else.
Meanwhile prepare the veggies etc.
Put 3 tbsp of olive oil warm on a medium heat, throw in the spring onions, garlic, tomatoes and rosemary, add a sprinkling of salt too. Warm through for 10 minutes.
Next prepare the avocado, squeeze the lemon in it to stop it from browning.
In a small frying pan add the tablespoon of olive oil, heat it fairly high, add the bread crumbs, fry until golden brown, once browned drain into kitchen paper to absorb some of the oil.
Careful take out the chicken breasts from the liquor, then pull apart with some forks.
Place on to a serving plate.
Next drain the mozzarella, then pull apart and place on to the plate also.
Next add the avocado. And spoon some of the tomatoes and oil.
Scatter the rocket on top then sprinkle on the bread crumbs.
Finally drizzle the balsamic vinegar, tuck in and serve!
Bon Appetite!
