Step 1

Preheat oven to 180C. Using a small, sharp knife, slice through the centre of each chicken breast to make a pocket (without cutting all the way through). Fill each pocket with equal amounts of mozzarella, tomatoes and basil. Season with salt and pepper. Lay 2 slices of prosciutto slightly overlapping on the work surface, then place a chicken breast on top and wrap to enclose the filling.

Step 2

Repeat for remaining prosciutto and chicken.

Step 3

Heat oil in a large frypan over medium-high heat. Cook chicken breasts for about 6 minutes until browned on all sides. Transfer to oven and bake a further 8-10 minutes, or until chicken is cooked through.

Step 4

Meanwhile, cook pasta in boiling salted water according to packet instructions, then drain. Heat passata in a pan over medium heat, then toss warm passata through cooked pasta. Slice chicken and serve over pasta, scattered with small basil leaves.