Heat plenty of extra virgin olive oil in a large frying pan.
Add the garlic and sea salt and fry a couple of minutes.
Add the zucchini and a touch more salt and continue frying, stirring continuously to get the zucchinis moving.
Add the water or stock and allow to simmer 2 or 3 minutes, until the zucchini is well softened.
Remove half the zucchini from the pan and blend roughly with the butter. Return this to the pan and add pepper, salt and a dash more olive oil.
Meanwhile, sprinkle the chicken breasts well with salt and extra virgin olive oil and char grill a couple of minutes each side to produce a criss-cross effect. Be sure to add another dash of salt to the chicken breasts when you turn them. This melts into the meat as it rests. Rest the chicken breasts 2 minutes.
Spoon the zucchini sauce onto service plates and serve the chicken over the top with a dash of extra virgin olive oil and a sprinkling of freshly ground black pepper.
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