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Mix together the polenta, Parmesan,chopped fresh thyme and olive oil.
Skin the chicken breasts, spread with the black olive tapenade, then put them in a baking dish on a bed of thyme sprigs together with the tomatoes. Pat crumbs on chicken and tomatoes, drizzle with the olive oil.
Roast the chicken breasts in a baking dish, uncovered, for 30-35 minutes in a preheated oven (190C/gas 5/fan oven 170C). To check if they are done, prod the chicken with your finger - if it's still a bit soft, give it a bit longer.
Serve with salad and crusty bread.