1 tbsp olive oil
4 boneless skinless chicken breasts
200 g pack cherry tomatoes
3 tbsp pesto
3 tbsp crème fraîche (half fat is fine)
Peppadew® Mild Piquanté Peppers Chopped
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, add the Peppadew® Mild Piquanté Peppers Chopped, then serve with rice and seasonal salad of your choice.