Summer-in-winter chicken

Recipe uploaded by

Mary Cadogan

75 ratings

Recipe by Mary Cadogan

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Tested

1. 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.
2. 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.

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.

Per serving

262 kcalories, protein 37g, carbohydrate 2g, fat 12 g, saturated fat 5g, fibre 1g, salt 0.37 g

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• Pamela

  31 October 2007

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  01 November 2007

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  01 November 2007

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  03 November 2007

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• paulderdash

  04 November 2007

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• Yummy

  05 November 2007

  Yummy rated and commented on this recipe

  

  This is so very simple and delicious I'll definately be making it again - even my mother in law asked for the recipe!

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• mrsbritish

  05 November 2007

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• rachel

  06 November 2007

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• glossy17

  07 November 2007

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• TRACEY

  07 November 2007

  TRACEY commented on this recipe

  Easy to make and very tasty

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• Narlene

  07 November 2007

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• Annie

  08 November 2007

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• Beckie

  10 November 2007

  Beckie rated and commented on this recipe

  

  Quick and easy - have made over and over again! Would recommend!!

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• Anne

  12 November 2007

  Anne rated and commented on this recipe

  

  I've made this loads of times. it's quick, easy, & delicious. Always goes down well with family & friends. Sometimes I add some chilli flakes for a background kick.

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• anonymous

  21 November 2007

  anonymous commented on this recipe

  Great recioe - quick and easy and full of flavour. I think next time I would grill the chicken first and then transfer to a pan to make the sauce. I love the idea above about adding chilli flakes for an extra kick - fab!!

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• Rachel

  27 November 2007

  Rachel rated and commented on this recipe

  

  This recipe is so easy to do and very quick. One of my kids favouite.

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• janet

  28 November 2007

  janet commented on this recipe

  A friend made this for me over the weekend and it was absolutely delicious - I'm planning to make it for other friends this weekend.

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• janet

  28 November 2007

  janet rated and commented on this recipe

  

  A friend made this for me over the weekend and it was absolutely delicious - I'm planning to make it for other friends this weekend.

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• Amanda

  29 November 2007

  Amanda rated and commented on this recipe

  

  Great quick and easy dish

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• Loustar14

  04 December 2007

  Loustar14 rated and commented on this recipe

  

  This has become a firm favourite in our household. Really easy to make and the kids love it!!

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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

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Difficulty and servings

Serves 4

Preperation and cooking times

Low-fat

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

Per serving

262 kcalories, protein 37g, carbohydrate 2g, fat 12 g, saturated fat 5g, fibre 1g, salt 0.37 g

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