Remove any fat from the chicken breast. Rub in the flour. Rinse off.
Blend chadon beni leaves, garlic, ginger and pepper with a little water.
Add the blended herbs to the washed chicken.
Mix the seasoning into the chicken.
Cover and refrigerate.
Marinate for 4 to 48 hours.
Once marinated, flatten the chicken breasts with a meat hammer until they have a uniform thickness.
Place a grill pan on the stove on medium heat. Leave for 5 minutes.
Brush the pan with the vegetable oil. Leave for another 5 minutes.
Place the chicken breast in the grill pan.
Press down gently to ensure the meat is seared by the grill.
Leave for 6 to 8 minutes.
Turn over when the chicken breasts have shrunk and lifted away from the pan.
Cook for 5 more minutes or until the grill marks are to your liking.
Check for doneness with a meat thermometer (it should read 165°F).
Remove from pan and serve hot.