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Remove any fat and poke the chicken breasts with a fork or skewer.
Add seasonings to a zip bag.
Add chicken and squish and mush it around to coat.
Place in the fridge for 24 hours.
Remove, drain liquid and return to fridge for another 24 hours.
Pour off all marinade again and rinse chicken in cold running water, pat dry.
Roll chicken, tie with cotton kitchen string and poach or bake at low temp.
I prefer poaching which yields a little more moist texture similar to deli meats.
Slice thin and eat however you like. With tomato and mayo on a sandwich you will be blown away by the amazing amount of flavour.