2 x 150g chicken breast fillet
100g semi-dried tomatoes, finely chopped
50g olives, finely chopped
1⁄4 cup fresh basil, finely chopped
Cracked black pepper
4 asparagus spears, cooked by steaming or blanching

1. Preheat the oven to 200°C. To prepare the chicken, flatten breasts out between plastic film, using a meat mallet or rolling pin until they are about 2cm thick.
2. Mix together tomatoes, olives and basil. Place a thick row of the tomato mixture down the middle of each chicken breast. To roll the chicken, fold in the sides of the chicken breast, then roll to form a sausage shape. Wrap in foil and bake in the oven for about 10 minutes.
3. The chicken should feel firm when cooked. To check, carefully unravel the foil, cut through the middle of the chicken and look to see that it is no longer pink.
4. Serve atop steamed asparagus.

NOTE: Image shows chicken wrapped in parma ham. We have removed this to reduce calories.