Creamy Cherry Tomato Chicken (Serves 4)
A warm September provides ideal conditions for ripening off tomatoes; and eating them fresh from the garden is a real treat at the end of the summer.
Tomatoes form a regular part of a healthy Mediterranean diet and their value may be partly due to a carotene like substance called lycopene, which is important for the health of the eyes and the cardiovascular system.
The recipe below is incredibly simple and something that can easily be made after a tiring day at work.
3 – 4 chicken breasts
450g cherry tomatoes
Sprinkle of sea salt and freshly ground black pepper
3 tbsp. crème fraiche
2 tbsp. basil leaves chopped or roughly torn
- Preheat the oven to 200C /400F/Gas mark 6. Pour the oil into a shallow ovenproof dish (one that can also go on the hob – or use a roasting tin) and add the chicken breasts, turning to coat in the oil.
- Place the whole cherry tomatoes around the chicken in the dish, season with a little salt and pepper, then cook in the oven for about 50 – 60 minutes, or until the chicken is done, basting occasionally.
- Place the dish on the hob and add the crème fraiche. Heat gently until it starts to bubble, then simmer for 1 – 2 minutes, stirring until the sauce thickens slightly.
- Stir in the basil just before serving.
Recipe taken from ‘Smart Food for Smart Kids’ by Patrick Holford and Fiona Mcdonald Joyce (2007)
Nicky Seabrook BANT
To find out more about Nicky and nutrition at the Centre visit her page here.
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