Ingredients:

  • 4 boneless chicken breast fillets (about 600g or 1.3 lbs)
  • 6 tbsp red pesto (about 90g)
  • 300g fresh or dried breadcrumbs (about 10 oz)
  • 3 tbsp olive oil (for drizzling)

Instructions:

  1. Cut the chicken breasts into small chunks (marble-sized pieces) - about 15 pieces per breast.
  2. In a bowl, coat the chicken pieces thoroughly with the red pesto.
  3. Pour the breadcrumbs into a large freezer bag.
  4. Add chicken pieces in batches to the bag; seal and shake to coat with the breadcrumbs.
  5. Line a baking sheet with greaseproof paper and place chicken pieces, ensuring none are touching.
  6. Freeze until solid for later use or proceed to cooking.
  7. Preheat the oven to 220°C (fan 200°C or gas mark 7).
  8. Drizzle a shallow baking tray with olive oil and heat in the oven for 5 minutes.
  9. Remove the tray, add the chicken bites, and bake for 10-15 minutes until crisp and thoroughly cooked, reaching an internal temperature of 75°C (165°F).