Wash the chicken breasts with water and salt in a large bowl. Add the remaining ingredients, then place the chicken breasts in the marinade. Cover and refrigerate for a full day. Heat 2 tablespoons olive oil in a nonstick skillet over low heat. Sauté the chicken breasts, turning occasionally, for about 15 minutes.

Remove the chicken from the skillet and place on paper towels to absorb excess oil. Slice the chicken lengthwise into strips. In the same skillet, add 1 tablespoon olive oil and sauté the strips over low heat. Just before removing from the heat, add 2 tablespoons of the marinade for extra flavor. Remove from the heat and serve on a plate with French fries, tomatoes, and pickled peppers on the side.