Summer-in-winter chicken
- Ready in 25 mins
- Serves 4
- Easy
Ingredients
- 1 tbsp olive oil
- 4 boneless skinless chicken breasts
- 200g pack cherry tomatoes
- 3 tbsp pesto
- 3 tbsp crème fraîche (half fat is fine)
- fresh basil, if you have it
Making it veggie
Fry the tomatoes in the oil, add the pesto and
creme fraiche and serve over griddled halloumi
slices or spoon over some spinach and ricotta-stuffed
ravioli.
Method
-
Heat the oil in a frying pan, preferably non-stick.
Add the chicken and fry without moving it until it
takes on a bit of colour. Turn the chicken and cook
on the other side. Continue cooking for 12-15 mins
until the chicken is cooked through. Season all over
with a little salt and pepper.
-
Halve the tomatoes and throw them into the pan,
stirring them around for a couple of minutes until
they start to soften. Reduce the heat and stir in the
pesto and crème fraîche until it makes a sauce.
Scatter with a few basil leaves if you have them,
then serve with rice and salad or mash and broccoli.
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