1 tbsp Olive Oil
4 boneless skinless chicken breasts
200g pack cherry tomatoes (halved)
3 tbsp pesto
3 tbsp creme fraiche / 250 ml cream
Fresh basil leaves (optional)
2 cups of rice
This takes about 25 minutes and these ingredients serve 4 people.
I originally found this recipe from the BBC 101 Chicken Dishes book, however have altered it slightly to satisfy my (or let's be honest, my wife's) taste buds.
Firstly I cut all the ingredients as I am a bit manic in the kitchen, so having everything prepared before hand helps control my cooking! I personally cut the chicken breasts in half, length ways, so that I end up with 2 relatively long and flat half breasts. If you're gonna do this be very careful with your knife when placing your hand on top of the chicken.
Secondly, heat the olive oil in a non-stick pan. Add the chicken and then fry, turning occasionally, for about 12 minutes or until the chicken is almost cooked. Season with a little salt and pepper. Tory dislikes too much pepper, but every time I cook this I add a little bit more :). Remember to start boiling water and adding your rice!!
Add the tomatoes to the pan, stirring them round in the pan for about 2-3 minutes until they start to soften. Reduce the heat and stir in your desired amount of pesto and cream. The BBC recipe says to use creme fraiche, however both Tory and I prefer to add cream. Tory likes it saucy so we normally add anywhere between 200-250 ml.
The amount of cream you use will probably determine how much pesto you want to use. Just keep tasting and adding more until your happy - start off with a couple of tbsp's! Remember to keep seasoning. Stir regularly until you're happy with the pesto vs cream ratio, and keep an eye on the heat ... I've burnt the sauce before which was devastating!!
When satisfied, take off the heat, scatter with a few basil leaves (I would suggest using little, the tantalising smell of basil often results me in adding more than is needed), and serve over the rice you remembered to prepare!!
Hope this is easy enough to follow and you enjoy it as much as Tory and I. Let us know if you think there's anything we could add to make it even tastier!
I'm Tory, the creator behind The Barmy Fox. My current loves