Using a mallet or a rolling pin and some plastic, bash the chicken breasts until they are flat.
Place some feta and spinach in the centre of the flattened chicken piece, not too much because it will be difficult to roll.
Bring the sides in towards the middle and then roll into a parcel and put into and oven-proof dish, seam side down. If you cook all four portions together make sure they fit inside the dish snugly and that the dish has a lid (or cover with tin foil).
Open a tin of tomatoes and purée in a blender. Gently fry the onions in a little oil until they are soft.
Add the tomatoes, sugar, seasoning, herbs and the pesto if using. Simmer for 5 minutes.
Pour sauce over the chicken parcels and bake in the oven at 180°C for 35 minutes.
Reprinted with permission of Sous Chef. To see more recipes, click here.