Cut the chicken breasts in half lengthways to give 4 thinner fillets.

Add the salt and pepper to the flour and mix well. Dredge the chicken in the seasoned flour.

Heat some oil in a large frying pan over a medium to high heat. Cook the chicken until it’s golden brown on both sides.

Remove the chicken from the pan and set aside. Add the diced onions and cook until they start to soften. Chuck in the cherry tomatoes and garlic then cook for a further minute.

Pour in the chicken stock and bring to the boil, then add the cream cheese and basil pesto. Stir well.

Get the chicken back into the pan, stir to coat the chicken in the sauce. Simmer until the chicken is cooked through, and the sauce should thicken.

Taste for seasoning then sprinkle in the torn basil and stir well.

Serve it up with rice or pasta and enjoy.