Chargrilled chicken paillarde with aïoli and tomatoes

4 150g chicken breasts, skinless

2 tbsp olive oil

sea salt

pepper

extra virgin olive oil

1-2 tbsp rosemary, chopped

2 egg yolks

pinch of English mustard or ¼ tsp French mustard

1 dsp white wine vinegar

250ml oil (sunflower, arachide or olive oil or a mixture)

1-4 garlic cloves

2 tsp chopped parsley

4 branches of cherry vine tomatoes

fresh rocket leaves