On a medium heat, heat the oil in a frying pan and add the chicken breasts. Cook for 3-4 minutes each side until golden.
Season with salt and pepper and continue to cook for a further 12 minutes until cooked through, turning occasionally.
Chop the tomatoes and add them to the pan. Cook for 2-3 minutes until they soften.
Reduce the heat to low, then pour in the creme fraiche and pesto, stir thoroughly.
Serve with vegetables of your choice.
2 chicken breasts
100g cherry tomatoes
2 tbsp red pesto
2 tbsp creme fraiche
1 tbsp olive oil
Salt and pepper to taste