Beat the olives and sundried tomatoes, garlic and almost all the herbs into the cheese, then season.
2 tbsp olives, 30 g sundried tomatoes, 1 clove garlic, 200 g full fat soft cheese, 1/2 tsp mixed herbs
Cut a slit along the side of each chicken breast, then use your knife to open it out into a pocket.
4 large chicken breasts
Stuff each breast with a quarter of the cheese mix, then press to close. Lift onto a greased baking tray.
Season the top of the chicken, then overlap tomato slices over the top of each piece of chicken.
Boil pan of salted water and add the pasta. Cook according to packet instructions.
300 g pasta
Season, then scatter with the remaining herbs. Drizzle with olive oil.
olive oil
Roast for 20 mins until the chicken is golden around the edges and the tomatoes look a little shrivelled. Serve with a green salad and crusty bread to mop up the juices.