The strange name of this chicken dish is supposed to highlight that it can be used all year round. It’s certainly appropriate for this time of year with so many of my friends low-carbing.
Ingredients
1 tbsp olive oil
4 boneless skinless chicken breasts
200g pack cherry tomatoes
3 tbsp pesto
3 tbsp crème fraîche (half fat is fine)
fresh basil
Preparation
Heat the oil in a frying pan. 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 and serve.
Verdict
Given how low in fat and calories this is it was really tasty. And perfect when you really can’t be bothered. I gave it 7/10. The husband gave it 8/10.