Make slanting incisions on the chicken breast. Sprinkle salt and crushed black peppercorns on it. Rub in tomato red chilli sauce well. Heat extra virgin olive oil in a non stick pan, place the chicken breast on it and cook.
Cut the foccacia into two pieces and halve each piece horizontally without cutting through. Spread a little chilli sauce and kasundi on both the base halves. Turn over the chicken, cover and cook.
Slice tomato and mozzarella and place a few slices on each and close with the top half. Heat a griller and brush with a little oil. Place foccacia sandwich and close the griller.
Sprinkle a little water over the chicken, cover and cook. Mix onion, tomato and mango in a bowl. Roughly chop coriander leaves and add, chop pickled jalapenos and add to the bowl. Add juice of ½ lemon, a little kasundi and a little red chilli sauce and mix well.
Add sliced green olives and mix well. Remove the chicken from the pan and cut into thick slices without cutting through. Place the grilled bread on a serving plate, place the chicken breast on one side and mango salsa on the other and serve.