Step 1

Place chicken breasts on a cutting board. Using a knife, butterfly chicken. Open out flat. Place 2 slices of feta on one side of each breast. Top with rocket. Season with pepper. Fold over to enclose. Secure with toothpicks.

Step 2

Heat oil in a large, non-stick frying pan over medium-high heat. Cook chicken for 2 to 3 minutes each side or until golden. Add tomatoes. Reduce heat to low. Cover and simmer for 12 to 15 minutes or until chicken is cooked through. Stir through olives and 1/2 cup basil. Season with pepper.

Step 3

Meanwhile, cook risoni in a saucepan of salted boiling water, following packet directions until tender. Drain.

Step 4

Place chicken on plates. Top with remaining basil. Serve with risoni and broccolini.