Crunchy Chicken Pesto Dippers

cook 30 mins
  • 150 ml (1/4 pint) ready-made pesto
  • 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.
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