Poach chicken in boiling water with a stock cube and half a lemon for ten minutes.
Soften chopped red onion and two garlic cloves in olive oil.
Add tomatoes and cook for approximately seven minutes.
Stir in olive oil, seasoning, and shredded basil.
Blend thyme, sage, one garlic clove, basil leaves, lemon juice, and olive oil to make a marinade.
Salami-slice the hot chicken partially and place in a dry pan after draining poaching liquid.
Coat the chicken evenly with the lemon marinade and heat through.
Spoon tomato sauce onto a dish, top with sliced chicken, extra marinade, and fresh basil.