- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4 boneless skinless chicken breasts
- 200g pack cherry tomatoes
- 3 tbsp pesto
Pesto is a generic Italian name for any sauce made by pounding ingredients together.
- 3 tbsp crème fraîche (half fat is fine)
- fresh basil, if you have it
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
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 veggieFry 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.