Pound the chicken with a meat pounder all over.Use a plastic sheet to cover the chicken while pounding to prevent the small loose pieces from "flying" all over the place.
Marinade the chicken for at least 6 hour or more (preferably overnight).
Heat up olive oil in a shallow frying pan and grill chicken on medium-high heat, occasionally flipping over to ensure both sides are evenly cooked. Cover the pan with cover to allow it to sizzle whenever the chicken is cooking.
Switch off the heat approximately 8-10 minutes later (or when both sides has nicely browned/grilled) and let the chicken sit in the still sizzling oil until it is no longer sizzling.
Serve hot with bread, egg or salad.