Cut each chicken breast into two thinner halves. Season with Cajun Spice.
Preheat a heavy based frying pan, add the oil and tilt the pan to cover the base with a thin film of oil. Add the prepared breast halves and cook them briefly on both sides until lightly browned but not necessarily cooked right through.
Add the whole pack of Peri-Peri Coat & Cook Sauce. Turn and cook the chicken in the sauce for 3 minutes. Remove the pan from the heat. Dollop a spoonful of yoghurt on each chicken portion and drizzle Coriander Pesto over. Leave the blobs of colour - don't try and mix it in.
Serve with rice and a green leafy salad.
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|Serving Size: 1 Serving (274g)|
|Recipe Makes: 4|
|Calories from Fat: 90 (27%)|
|Amt Per Serving||% DV|
|Total Fat 10g||13 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 5.8g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 137.5mg||42 %|
|Sodium 177mg||6 %|
|Potassium 679.9mg||18 %|
|Total Carbohydrate 2.4g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 2.4g|
|Protein 56.2g||80 %|
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Calories per serving: 339
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