3 large handfuls breadcrumbs, frsh or dried (about 300g/10oz)
Using pesto adds flavour and means you
don’t have to faff about dipping the chicken
in flour and egg before coating with crumbs.
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.
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.
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.