500 g (1 lb) boneless, skinless chicken breast, cut into chunks or thick slices
175 g (6 oz) couscous
3 tablespoons crème fraîche
crudités, such as red pepper and carrot sticks, to serve (optional)
Place 1 tablespoon of the pesto in a small bowl and reserve. Put the remaining pesto in a mixing bowl with the chicken and toss well to coat the chicken.
Put the couscous in a bowl. Lightly coat the chicken, one piece at a time, in the couscous, then place on a baking sheet, spaced apart. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 20–25 minutes, until the chicken is tender and cooked through and the outer coating is golden.
Meanwhile, mix the crème fraîche with the reserved pesto and place in a small bowl on a serving platter with the crudités. Using tongs, transfer the crunchy pesto chicken on to the serving platter. Serve while warm, with cocktail stick flags, for kids to share.