Cut each chicken breast into one inch thick strips. In a bowl mix ginger paste, garlic paste, pepper powder, soy sauce and salt. Add lemon juice and marinate the chicken pieces in this mixture.
Add red chilli flakes, mixed herbs and mix again. Keep for half an hour in the refrigerator. Wrap a chicken strip around each olive and secure it with a toothpick.
Reserve marinade. Heat a non-stick pan and place the chicken olivettis in it. Cook, tossing the pieces occasionally, till chicken is almost done.
Add tomatoes mixed with reserved marinade. Stir and cook till the chicken is done. Add crushed peppercorns and toss. Shred lettuce leaves with hand and spread on the serving plate.
Arrange chicken olivettis on the lettuce bed and garnish with fresh parsley sprigs. Serve hot.