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Tomato and Pesto Chicken

Notes to selves: “Double the amount of sauce when you next make this dish” and, “Make it again straight away”. It is sooooo good, we could eat it with EVERYTHING! Plus, it couldn’t be easier or faster to create. Here it is served with chicken (and for one happy husband, as a dipping sauce for bread), but think spooned over pork chops or tossed into pasta or rice. Once you make it, you will understand!

Tomato and Pesto Chicken

1 tbs. olive oil
1½ cups cherry tomatoes, halved
3 heaping tbs. basil pesto
3 heaping tbs. crème fraîche
4 boneless, skinless chicken breast, prepared as you like (we grilled them)

Heat the oil in a small sauce pan and tip in the tomatoes. Cook for a few minutes, stirring a bit, until they just begin to soften. Reduce the heat and stir in the pesto and crème fraîche. Scatter in a few torn basil leaves and check seasoning.

Season the chicken well and prepare as you wish. Serve with the sauce spooned on top.

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