Ingredients:
8 chicken thigh fillets
200 grams pimentos
12 black olives
12 green olives
1 small red chill, halved and seeded
1 clove garlic
6 large basil leaves
1 tablespoon oil
30 grams butter
1 cup white wine

Directions:
Lay chicken, cut side up, on work surface. Use a meat mallet to flatten fillets slightly.
Cut pimientos into pieces large enough to cover one half of each fillet.
Combine black and green olives, chili, garlic and basil in a food processor or blender. Blend until finely chopped (this can be done by hand); spoon onto pimento.
Fold fillet in half to enclose filling; secure with toothpicks.
Heat oil and butter over low heat in a large trying pan; add chicken in single layer. Increase heat to medium and fry chicken on both sides until brown.
Add wine to pan; cover. Bring to the boil, reduce heat to low and simmer for 10 minutes or until chicken is cooked. Serve chicken with pan juices.