Baked potato slices
Try Gary Rhodes' recipe for crispy baked potatoes, sliced thinly and cooked with olive oil and salt. Perfect for a simple roast dinner side dish
Summer-in-winter chicken
- Preparation and cooking time
- Total time
- Ready in 25 mins
- Easy
- Serves 4
Skip to 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 basilif you have it
Nutrition: per serving
- kcal262
- fat12g
- saturates5g
- carbs2g
- sugars0g
- fibre1g
- protein37g
- salt0.37glow
Method
step 1
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.
step 2
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.
