If you want a speedy lazy summer Sunday lunch, search no more. Take two chicken breasts and pound them so that they are uniformly thick. Drizzle them with olive oil and sprinkle a with tablespoon of Provençal herbs and a good pinch of salt. Leave to marinate for about 30 min. Fry them on high heat until they are golden brown on both sides. Slice them and stuff them in warmed pita breads, with some salad.