Eunice Power's pan-fried chicken with Irish yogurt half fat crème fraiche, pesto, and cherry tomatoes.


  • 1 tablespoon olive oil
  • 4 medium sized chicken fillets, each one cut in two.
  • 200g cherry tomatoes
  • 3 tablespoons of good quality pesto
  • 3 tablespoons Irish yogurt, half fat crème fraîche
  • Fresh basil


  1. Heat oil on a non stick frying pan. Add the chicken and fry for 5 minutes each side until it takes on a golden colour and is almost cooked through.
  2. Half the cherry tomatoes and add to the ban, stirring for a minute or two until they begin to soften.
  3. Add the pesto and creme fraiche and stir until it makes a sauce.
  4. Scatter basil leaves on top and serve with rice and tenderstem broccoli on the side.