• Add the breadcrumbs, parmesan, garlic powder, and salt into a large freezer bag and toss to combine.
• Cut the chicken breasts into small chunks, each about the size of a large marble (you should get roughly 15 pieces per breast).
• Place the cut up chicken in a large bowl. Add the pesto and toss together with the chicken until each piece is coated all over.
• Add the chicken pieces in batches to the bag with the breadcrumb mixture and give it a good shake to coat. If there are any excess breadcrumbs left at the bottom of the bag, you can use your fingers to sprinkle them on top of the nuggets once on the baking sheet and press down gently to help them adhere.

To cook in oven:

• Preheat oven to 425 degrees F. Pour a little oil on a baking tray, just enough to cover it. Put the tray in the oven and let it heat up for 5 mins. Spread the chicken nuggets evenly across the sheet and return to the oven for 10-15 minutes until crisp and cooked through.

To cook in air fryer:

• Preheat air fryer to 390 degrees F. Spray with olive oil spray or brush with olive oil. Cook for 8-10 minutes, flipping halfway through, or until the internal temperature of the chicken has reached 165 degrees Fahrenheit.