Crisp chicken bites

Crisp chicken bites

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(70 ratings)

Prep: 10 mins Cook: 15 mins


Serve 12 for lunch
Summer holidays often mean kids friends are round for dinner, make sure there's something in the freezer with these yummy bites

Nutrition and extra info

  • Freezable
  • Easily halved

Nutrition: per serving

  • kcal195
  • fat7g
  • saturates2g
  • carbs20g
  • sugars1g
  • fibre1g
  • protein16g
  • salt0.65g
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  • 4 boneless chicken breast fillets
  • 6 tbsp red pesto
  • 3 large handfuls breadcrumbs, frsh or dried (about 300g/10oz)
  • olive oil
    olive oil

    Olive oil

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  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.

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Comments, questions and tips

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13th Jan, 2018
Fantastic recipe, loved by my two year old, four year old and husband! Plus easy enough that I could help my four year old do most of it. Can't recommend it highly enough!
SproutLover's picture
18th Oct, 2016
Massive success and so easy to make!!! Like a previous member mentioned, I used BBQ sauce instead of pesto because we didn't have any in the cupboard. I'm going to make a HUGE batch of these for my fussy little eaters. I served with garlic, paprika and rosemary roasties and made a mint greek yog dip for dunking. YUM!
16th Sep, 2015
Oh my god these little guys are amazing!! Made Some with green pesto and some with red - honestly I prefer green but either way they are the tastiest chicken nuggets I have ever had!! Made these for a dinner party and people were raving about them. Made them a few times now and the look of delight on peoples faces makes it worthwhile! Easy to freeze to give you tasty dinners without the effort later too! 10/10.
25th Feb, 2014
I printed this recipe out ages ago but didn't try til tonight......I wish I'd tried it sooner, it was SO simple to make and SO tasty! The meat was really moist and tender, and I can't believe how far two chicken breats went, feeding two adults, a 5 year old and a 1 year old ( who positively devoured them then asked for more!) I used sun dried tomato pesto and left it to marinade on the meat for a couple of hours before cooking, and cooked from fresh. Will DEFINITELY be making this again!
20th Sep, 2013
Excellent basic recipe. Also great using green pesto or chilli sauce in place of red pesto
11th Jun, 2013
Great idea for a quick dinner with chunky chips and salad
10th Jun, 2013
Great and very easy recipie. As someone else mentioned.... Cover it in breadcrumbs and a kid will eat anything.... It's true! Even my husband who hates chicken had to admit it was delicious. And FYI I did cook these from frozen. They are such small bits of chicken they cook quickly from frozen.
12th Sep, 2012
I made these for my 2 year old the other week but just used tomato sauce as I wasn't sure if she would like the pesto. She loved them with the tomato sauce. So after making them for my daughter I decided I would try them for myself but again I'm not sure about pesto so I used a BBQ sauce and kept my chicken at goujon size and they where amazing!
30th Jul, 2012
I added a little red chilli as we like a bit of heat.......loved them!
Tiffany1983's picture
7th Jul, 2012
Fab and easy recipe, I followed some of the tips on here, adding some crushed cornflakes to the breadcrumbs as well as garlic granuals, paprika and cajun. I used green pesto as we didn't have red. I didn't freeze them but cooked them from fresh. My boyfriend loved them, and we are doing to make these now instead of buying from the supermarket! I served them with home made potato wedges.


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