1 tsp rapeseed oil
4 chicken fillets
1 carton cherry tomatoes (halved)
2 tbsp red or green pesto
200g tub of reduced fat créme fraiche
Freshly ground black pepper
Cut each chicken fillet in half across the width. Roll out a large piece of cling film across a flat surface such as a worktop. Place each piece of chicken on the cling film and cover with another large piece of cling film.
Use a rolling pin or meat hammer to flatten the chicken. Don’t bash too much or it will disintegrate!
Heat the rapeseed oil over a medium heat in a large frying pan. If you don’t have a large enough frying pan, use 2 pans and split the ingredients between them.
Add the chicken pieces and cook for about 5 minutes on each side. They should be slightly golden in colour. Then add the cherry tomatoes and allow cook for about 2 minutes, stirring regularly.
In a bowl, mix together the crème fraiche and pesto. Then add to the chicken and tomatoes in the pan.
Reduce the heat and allow to cook gently for about 5 minutes. It’s important to reduce the heat at this point or the crème fraiche will split.
Just before removing from the pan, add in some fresh chopped basil leaves.
Serve 2 pieces of chicken per person, stacked on a plate with the sauce poured over. Garnish with fresh basil leaves.
Per serving (with baby potatoes and broccoli)
Source of Calcium, Iron, Folate, Vitamin C