Heat the oil in a non-stick frying pan. Add the chicken and fry until it starts to colour,then turn and cook on the other side for 12-15 minutes, until cooked through . Season.

Add the tomatoes to the pan, stirring for a couple of minutes until they start to soften. Reduce the heat and stir in the pesto and creme fraiche until it makes a sauce. Scatter with a few basil leaves, if using, then serve with rice and salad or mash and broccoli.