Preheat oven at 180ºC.
To make salad, slice mushrooms and place in a bowl.
Roughly chop parsley sprigs and add. Roughly chop coriander sprigs and add alongwith lemon juice, salt and chilli sauce and mix well. Refrigerate till chilled.
Make incisions on chicken breasts and spread 1 tbsp mayonnaise on each.
Roughly chop garlic cloves and divide equally onto each breast.
Grease a baking dish with oil and place chicken breasts on it. Top each with 2 tbsps cheese, press lightly, put the dish in the preheated oven and bake for 20-25 minutes.
Tear salad leaves and add to the chilled salad bowl. Toss well. Add crushed peppercorns and olive oil and toss again.
Prepare a bed of salad on a serving dish. Put the chicken on top and serve immediately.