Chicken with cherry tomatoes and Crème Fraiche
2 tbsp. olive oil
2 chicken breast fillets, trimmed of fat and skin
225g cherry tomatoes (if you keep them on the stem it will look even smarter)
1 ½ tbsp. low-fat crème fraiche
1 tbsp. basil leaves, chopped or roughly torn
- Preheat the oven to 200°c
- Pour the oil into a shallow flameproof and ovenproof dish and add the chicken breasts, turning to coat in oil.
- Place the whole cherry tomatoes around the chicken in the dish and cook in the oven for 50-60 minutes, or until the chicken is cooked through, basting occasionally
- Place the dish on the hob and add the crème fraiche. Heat gently until it starts to bubble, then simmer for a moment until the sauce thickens.
- Stir in basil, if using
To really impress, you can serve with small boiled baby new potatoes – delicious mashed, or 1 small baked potato and a large green salad.