Spread 3 cm GIA Chilli Puree and GIA Garlic Puree over one side of the chicken breasts, then sprinkle with minced rosemary, salt and pepper.
Put 2 chicken slices one on top of the other, roll up in a sheet of aluminium foil greased with olive oil, and fold over the short ends; prepare the other 2 slices in the same way, then bake in a 200° oven for about 25-30 min. Cut pear into strips and combine with rocket, then sprinkle with salt and pepper.
Combine the olive oil with the remaining Chilli Puree. Take the chicken rolls out of the oven, open the foil and cut them into thick rounds. Serve with the salad and the chilli-flavoured olive oil.