Here's how
Preheat oven to 180C. Trim chicken of excess fat and sinew.
1. Heat oil in heavy-based frying pan and add chicken. Cook over medium heat 4 minutes on each side or until lightly browned and just cooked. Remove from pan; drain on paper towels.
2. Add olives, garlic, thyme and tomatoes to pan. Stir over medium heat for 1 minute or until tomatoes are tender but still holding their shape. Season, remove from heat; cool.
3. Lay a sheet of pastry on a flat work surface. Brush sheet all over with melted butter. Top with another sheet. Place a chicken fillet on one corner of the pastry sheet; top with one-quarter of the tomato mixture. Roll up, tucking in the ends as you go. Place seam-side down on a shallow baking tray. Repeat with remaining pastry, chicken and tomato mixture to make four parcels.
4 Bake, uncovered, 30 minutes or until golden. Remove from oven and place on warmed serving platter or individual plates. Pour cream sauce over and serve immediately.

Cream Sauce
1/2 cup cream
1 tblsp seeded mustard
2 tsp balsamic vinegar
2 tblsp finely chopped fresh basil
125g feta cheese, crumbled

To make sauce:
Combine cream, mustard, balsamic vinegar, chopped basil and feta cheese in a medium heavy-based pan. Stir over medium heat until heated through.

Tip: Chicken fillets and tomato mixture can be cooked one day ahead. Store, covered, in refrigerator. Assemble parcels and cook just before serving.

Tip: To prevent filo drying out while working, cover pastry with a damp tea-towel.

Source: Chicken Recipes (Murdoch Books)