1. Preheat oven to 190 °C (375 °F).

2. Cook pasta according to package directions. Drain and set aside.

3. Butterfly chicken breasts and stuff with cheese, apricots, olives and basil. Season with pepper. Close breasts and secure with string or a toothpick.

4. In a skillet, heat oil and cook breasts for a few minutes until golden brown.

5. Transfer chicken to an oven-safe dish and finish cooking in the oven for approximately 15 minutes or until internal temperature reaches 74 °C (165 °F).

6. In the meantime, melt butter in another skillet set over medium-low heat. Add cooked pasta, lemon zest and juice and parsley. Season with salt and pepper.

7. Remove breasts from the oven. Divide pasta into four bowls and top each with a serving of stuffed chicken breast

Chef’s secret

To butterfly a chicken breast, first remove the small inner filet, then cut the breast horizontally, starting on the thickest side, sliding the blade through the flesh, but not all the way. Open the breast, stuff and close with a toothpick or string.