Fry chicken breasts with olive oil for 5 minutes. Add chicken bouillon and leave to cook for 30 minutes. Leave to cool.

Slice dried tomatoes. Cut cherry tomatoes in four pieces. Chop basil.

Shred chicken breast in a mixing bowl. Add tomatoes, olive oil, basil, salt and pepper. Mix all ingredients. Leave to marinate few hours.

Fill in verrines and decorate with basil leaves.