Chicken breasts with salad and sundried tomatoes

8 chicken breasts

olive oil

salt

pepper

For the basil dressing:

175ml extra-virgin olive oil

50ml white wine or rice wine vinegar

salt

pepper

sugar

1 garlic clove

10-15 basil leaves

1 finely chopped shallot (optional)

For the parsley salad:

4 handfuls destalked Italian and curly parsley

Worcester sauce

8 chopped sundried tomatoes

slivers of parmesan cheese