CHICKEN RECIPE FOR SUMMER RECIPES

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SUMMER-IN-WINTER CHICKEN RECIPE | BBC GOOD FOOD



Summer-in-winter chicken recipe | BBC Good Food image

Pining for summer? This simply seasoned chicken fried with beautiful, ripe, cherry tomatoes in a creamy sauce is guaranteed to hit the spot. Add a dollop of pesto for an extra layer of nutty flavours

Provided by Mary Cadogan

Categories     Dinner, Lunch, Main course, Supper

Total Time 25 minutes

Yield 4

Number Of Ingredients 6

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, if you have it

Steps:

  • 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 if you have them, then serve with rice and salad or mash and broccoli.

Nutrition Facts : Calories 262 calories, FatContent 12 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 2 grams carbohydrates, FiberContent 1 grams fiber, ProteinContent 37 grams protein, SodiumContent 0.37 milligram of sodium

SUMMER-IN-WINTER CHICKEN RECIPE | BBC GOOD FOOD



Summer-in-winter chicken recipe | BBC Good Food image

Pining for summer? This simply seasoned chicken fried with beautiful, ripe, cherry tomatoes in a creamy sauce is guaranteed to hit the spot. Add a dollop of pesto for an extra layer of nutty flavours

Provided by Mary Cadogan

Categories     Dinner, Lunch, Main course, Supper

Total Time 25 minutes

Yield 4

Number Of Ingredients 6

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, if you have it

Steps:

  • 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 if you have them, then serve with rice and salad or mash and broccoli.

Nutrition Facts : Calories 262 calories, FatContent 12 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 2 grams carbohydrates, FiberContent 1 grams fiber, ProteinContent 37 grams protein, SodiumContent 0.37 milligram of sodium

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