Creamy pesto chicken

Method

1. 1

   Butterfly the chicken breasts and cut them in half so that you have 4 flat pieces

2. 2

   Season with chilli flakes, Italian herbs, and salt and pepper on both sides

3. 3

   Spray some oil in a pan and fry the chicken on both sides until golden

4. 4

   Remove the chicken from the pan and set aside

5. 5

   Add 250ml water to the pan with half of the chicken stock pot and garlic puree and mix - get the chicken bits off the bottom of the pan too!

6. 6

   Stir in the cream creme fraiche, pesto and parmesan

7. 7

   Add the chicken back to the pan and add in the tomatoes

8. 8

   Cook for another 5 minutes until the chicken is cooked through