Summer-in-winter chicken
Chicken for all seasons
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 25 mins
Low-fat
- 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.
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
Recipe from Good Food magazine, February 2005.
http://www.bbcgoodfood.com/recipes/1521/
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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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Crispy, moreish baked potatoes cooked with just olive oil and salt, by Gary Rhodes
37
ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 25 mins
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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