Crisp chicken bites

Crisp chicken bites

Summer holidays often mean kids friends are round for dinner, make sure there's something in the freezer with these yummy bites

Difficulty and servings

Easy

Serve 12 for lunch

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 15 mins

Freezable

Method

  1. Cut the chicken breasts into small chunks, each about the size of a marble (you should get roughly 15 pieces per breast). Put the pesto in a bowl and mix together with the chicken until coated all over. Tip the breadcrumbs into a large freezer bag.
  2. Add the chicken pieces in batches to the bag and give it a good shake to coat. Place a piece of greaseproof paper on a baking sheet, then lay the chicken pieces on the sheet, making sure none of them are touching. Put in the freezer and, when frozen solid, take off the baking sheet and store in a container or freezer bag.
  3. To cook, heat oven to 220C/fan 200C/ gas 7. Pour a little oil onto a shallow baking tray, just enough to cover it. Put the tray in the oven and let it heat up for 5 mins. Tip the chicken onto the sheet and return to the oven for 10-15 mins until crisp and cooked through.
Try

Tip

Using pesto adds flavour and means you don't have to faff about dipping the chicken in flour and egg before coating with crumbs.

Per serving

195 kcalories, protein 16.0g, carbohydrate 20.0g, fat 7.0 g, saturated fat 2.0g, fibre 1.0g, sugar 1.0g, salt 0.65 g

Recipe from Good Food magazine, August 2007.

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Latest comments and suggestions

Results 41-60

  • Binder photo Jane

    11 May 2009

    Jane rated and commented on this recipe

    4 stars

    I served these as canapes - much cheaper than supermarket ready made. They freeze brilliantly.

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  • Binder photo Jane

    07 June 2009

    Jane rated and commented on this recipe

    5 stars

    Enjoyed by all the family - even the kids!

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  • Binder photo buttons

    04 July 2009

    buttons commented on this recipe

    does anybody know if i can use anything else apart from pesto which i don't like?

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  • Binder photo Fiona

    08 August 2009

    Fiona rated and commented on this recipe

    5 stars

    Very easy recipe enjoyed by all the family.

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  • Binder photo AnnaG

    12 August 2009

    AnnaG commented on this recipe

    I think Louise you'll find that 'cook from frozen' means you make them first (ie cook them) and then just re-heat.

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  • Binder photo Linda Favs

    13 August 2009

    Linda Favs commented on this recipe

    Can someone please clarify whether you can cook these bites from frozen. I have prepared them and they are now in freezer bags, but have not been cooked at all yet. Bit worried to cook straight from freezer.

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  • Binder photo rachel

    20 August 2009

    rachel commented on this recipe

    i would have thought they will be fine to cook from frozen. The important thing with chicken is to make sure it achieves a high enough temperature for long enough- they are so small this will be no problem

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  • Binder photo hannahpanda

    21 August 2009

    hannahpanda rated and commented on this recipe

    5 stars

    Delicious! I cannot stop making these at the moment, I think they are especially nice with green pesto!

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  • Binder photo laureana

    05 September 2009

    laureana rated and commented on this recipe

    5 stars

    i made these for my 2 year old, as she has developed a liking for frozen chicken nuggets, and she absolutly loved them!! i tried one and would make enough for us all to eat next time-cleanest plate iv ever seen from her-no more shop bought chicken nuggets!!

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  • Binder photo cmf-foodfile

    19 September 2009

    cmf-foodfile commented on this recipe

    I frequently use the mini chicken breasts which are now much cheaper than full sized. Fill a zip lock bag with porridge oats, whatever seasonings you like (I use paprika, season all, whatever), also garlic cloves, a quartered or eighthed lime, and any other seasonings you fancy. Put in chilli or tabasco if you like the heat. Mustard or mustard seeds - just whatever. Wash your mini chicken breasts and give them a shake. Then drop them into the bag. Just keep working the mix around the contents. This can be left in the fridge, or cook fairly immediately. Cook either in a dish in thepreheated oven - gas 4 for about 20 to 30 minutes. Or dry fry. Serve with a salad of tomato, cucumber and spring onion with a dressing. And fried potato, or mash - or whatever you ancy - garlic bread is good too.

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  • Binder photo El Noi Angles

    30 September 2009

    El Noi Angles commented on this recipe

    In these instructions are you cooking them straight from frozen? Thanks

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  • Binder photo Angela Peckham

    30 September 2009

    Angela Peckham commented on this recipe

    These nuggets are amazing!! Gone are the days of coating in messy egg :) Also works brilliantly with other meats, turkey, beef etc and using herbs and different breads.. My kids love them :) Another variation is to use chicken breast, slice horizontally, fill with Philli soft cheese, close, then coat in pesto and breadcrumbs,... fab with homemade sweet potato wedges :) All homemade and v v tasty :)

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  • Binder photo Always Hungry

    20 October 2009

    Always Hungry commented on this recipe

    Do you have to freezr them before cooking or can you cook them straight after putting them in the pesto and breadcrumbs? Thx

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  • Binder photo Daniella

    24 November 2009

    Daniella commented on this recipe

    do you have to freeze them first or can you cook them straight away?

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  • Binder photo Gordan Ramsey JNR.

    06 January 2010

    Gordan Ramsey JNR. rated this recipe

    5 stars

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  • Binder photo hello food!!!

    06 January 2010

    hello food!!! rated this recipe

    3 stars

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  • Binder photo jaffaxl

    24 February 2010

    jaffaxl rated this recipe

    4 stars

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  • Binder photo Kate

    03 March 2010

    Kate rated this recipe

    5 stars

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  • Binder photo kennedyl89

    14 March 2010

    kennedyl89 rated this recipe

    5 stars

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  • Binder photo Michele

    25 March 2010

    Michele rated this recipe

    5 stars

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Difficulty and servings

Easy

Serve 12 for lunch

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 15 mins

Freezable

Ingredients

Print this recipe
Add to your binder

Per serving

195 kcalories, protein 16.0g, carbohydrate 20.0g, fat 7.0 g, saturated fat 2.0g, fibre 1.0g, sugar 1.0g, salt 0.65 g

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