Start this recipe by seasoning the chicken breast with salt a pepper and pan fry in a little oil on both sides till cooked. Put aside. Warm up the cooking oil and quickly fry the pitta bread cut up into squares till golden brown ( it should only take a few seconds) remove from the oil with a slotted spoon and drain on kitchen paper to remove excess oil. Next, mix together the yogurt, chick peas, olive oil, lemon juice, crush garlic and season well with salt and pepper. To put this dish together, Slice the chicken breasts thinly and lay out decoratively onto 2 large plates. Mix half of the fried pitta bread squares into the yogurt mixture and spoon all over the chicken slices. Next, top with the remaining fried pitta on top and drizzle with a good glug of extra virgin olive oil. Toss over the toasted pine nuts and sprinkle over a little paprika and chopped parsley.