Preheat oven to 180°C.
Cut a pocket into each chicken fillet.
Place sliced camembert into each pocket and sprinkle with dried basil.
Secure filling with toothpicks.
Roll chicken in KNORR Back Pepper Sauce packet contents.
Place in a lightly oiled ovenproof dish.
Sprinkle with fresh thyme leaves.
Add the chopped tomatoes and drizzle with oil.
Bake in preheated oven, for 20 minutes, or until chicken is cooked.
Heat extra oil in a large frying pan.
Add spinach to wilt, drain off any excess water.
Stir in red pepper and pine nuts.
Place on a serving plate, top with sliced chicken.