Parmesan crusted sous vide chicken pesto bites

Breaded chicken pesto bites, cooked sous vide, with red pesto spaghetti

Beautifully light sous vide chicken pesto bites with a Parmesan-flavoured crunchy coating. In a modern twist on traditional Italian cuisine, serve up with rich tomato pesto spaghetti. A tasty meal for kids and adults alike, this fun chicken dish is also elegant enough to serve up for guests!

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  • Prep Time: 20m
  • Cook Time: 40m
  • Total Time: 1h


  • 2 skinless chicken breasts, cut into 'bitesize' pieces (1.5 x 1.5 inches)
  • 1 jar sundried tomato pesto (190g)
  • 50 grams golden breadcrumbs
  • 25 grams grated Parmesan cheese
  • 150 grams fresh or dried spaghetti
  • Salt and pepper to taste
  • Olive oil, for cooking


  1. Set the water bath to 65°C.
  2. Coat the chicken pieces evenly with half a jar of thick sundried tomato or red pesto (about 100g).
  3. Place the chicken pieces into the pouch, making sure they lie flat and don't overlap. Depending on the size of the chicken breasts, you may need to use 2 pouches.
  4. Vacuum each pouch and place in water bath for 40 minutes.
  5. Keep checking the water bath to make sure the pouch is immersed under water and not floating. Using the Clifton at Home immersion grid will ensure this.
  6. If you're plating up straight away, after 30 minutes of cooking time, boil the water for the spaghetti and cook according to the packet instructions.
  7. For the topping, mix together the breadcrumbs and Parmesan in a flat tray or oven dish, with a pinch of salt and pepper to taste.
  8. After 40 minutes in the water bath, remove the pouches and drain the chicken pieces to remove the excess pesto and juices.
  9. Dip the chicken pesto pieces in the breadcrumb mixture to coat, and heat up the oil in a pan to medium heat.
  10. Flash fry the breaded chicken pieces for 30 seconds each side, being careful not to continue the cooking process.
  11. Drain and serve the spaghetti with the remainder of the jar of pesto, and top with the Parmesan chicken bites.

Chill & save for later

  1. After cooking in the water bath, you can chill the pesto chicken to finish serving later on.
  2. After removing from the water bath, place the pouch in ice water until cold and keep in the fridge for up to 48 hours.
  3. To regenerate from cold, heat the water bath to 60°C and place the pouches in the bath for 30 minutes. Repeat the final steps of the recipe by coating the pieces in the breadcrumb mixture and lightly frying, and serving with a bowl of fresh, hot pesto spaghetti.