Beat the chicken breasts with a rolling pin to flatten evenly. Place the basil and hazelnuts in a food processor and process until finely chopped. Mix with the garlic, add salt and pepper to taste.

Spread the basil mixture over the chicken and roll up from one short end to enclose the filling. Wrap the chicken rolls tightly in foil so that they hold their shape, then seal the ends well.

Bring a pan of salted water to a boil and cook the pasta for 8-10 min until tender, but firm to the bite. Place the chicken parcels in a steamer set over the pan in which the pasta is cooking cover and steam for 10 minutes.

Drain pasta and return to the pan with lemon juice, olive oil, tomatoes, capers, and olives. Heat through. Pierce the chicken with a skewer to make sure that the juices run clear and not pink. Slice the chicken arrange over the pasta and serve.