Ingredients

4 chicken breasts, skinned and boned

3 tbsp crème fraîche

200g cherry tomatoes

3 tbsp red pesto

1 tbsp olive oil

fresh basil

Method

Heat the oil in a large frying pan.

Add the chicken and fry until starting to brown.

Turn the chicken and cook on the other side.

Continue cooking the chicken until completely cooked through, then season.

Halve the tomatoes and add to the pan until they start to soften.

Reduce the heat and stir in the red pesto and crème fraîche to make a sauce.

Sprinkle with chopped basil and serve on a bed of rice.

Cooks Comments and Tips

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