This sort of recipe is perfect for entertaining, it can easily
be made the night before and stored in the fridge.  Serves 4-6
people 200g bulgar wheat 1 teaspoon of vegetable bouillon powder
3 chicken breasts A large handful of parsley, roughly chopped A
large handful of rocket, roughly chopped 400g tin of chickpeas,
drained and roughly chopped 1 tablespoon of balsamic vinegar 3
tablespoons of extra virgin olive oil A good pinch of sea salt
and ground black pepper  Place the bulgar wheat in a large bowl
and cover with boiling water.  Stir through the vegetable
bouillon powder, cover with cloth or a cling film and allow to
sit for about 30 minutes or until all the water is soaked up.
Brush the chicken breasts with 1 tablespoon of olive oil and
season with salt and black pepper.  Heat a griddle pan over a
high heat and just before it begins smoking add the chicken
breasts.  Reduce the heat slightly and cook on both sides for
approximately 6-7 minutes either side depending on the size of
the chicken breasts.  R