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Make the salsa: Put the sunblush tomatoes, cherry tomatoes, olives and garlic into a bowl. Reserve 2 teaspoons of olive oil, then pour the rest into the bowl with the oregano and parsley. Stir together. This can be made the night before and kept covered in the fridge.
Butterfly the chicken: Place each breast on a chopping board and slice almost all the way through horizontally, keeping it joined along one side. Open it out like a book, cover with cling film and flatten with a rolling pin until evenly thin.
Cook the green beans: Boil in salted water for 5 to 6 minutes until tender, then drain and keep warm.
Cook the chicken: Brush the reserved oil over the butterflied breasts and season with salt and pepper. Preheat a griddle pan until hot, then cook the chicken over a medium heat for 2 to 3 minutes on each side until golden and cooked through. Work in batches if needed.
Serve: Divide the green beans between plates, place the chicken on top. Spoon the salsa generously over each breast, scatter a handful of rocket on top and finish with the Parmesan.