Chicken with Tomatoes in Pesto and Cream Sauce
2 - 3 people
1 dessert spoons olive oil
4 boneless, skinless chicken breasts
200g pack cherry tomatoes
3 dessert spoons pesto
3 dessert spoons crème fraîche light
The leaves from 3-4 sprigs of fresh basil
First prepare your chicken breasts by removing any fat or sinew that is still present. I recommend slicing each breast in half through the middle of the breast (being careful not to cut your hands or fingers while doing this) as this reduces the amount of time you need to cook the meat. Heat the oil in a frying pan, preferably non-stick. Add the chicken breasts and fry without moving until it takes on a bit of colour. Turn the chicken and cook on the other side. Continue cooking for five to six minutes if you have halved each breast or eight to ten minutes if cooking the whole breasts, until the chicken is cooked through. Season all over with a little salt and pepper.
While the chicken is cooking, wash and halve the tomatoes and once the breasts are cooked 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 wild rice.