Instructions:

1. Preheat oven to 180°C. In a small bowl, mix feta, semi-dried tomatoes and basil together. Season with salt and pepper.
2. Working from the narrow end of the breast, use your fingers to carefully separate skin from breast to create a pocket. Divide feta mix among breasts, pushing mixture underneath the skin. Place chicken skin-side up in a roasting pan. Rub with reserved oil and season.
3. Roast in the oven for 20 minutes, then add tomatoes to pan for a further 5 minutes or until chicken is golden and cooked, and tomatoes are softened. Serve with spinach salad and beans and peas.