These might be good for any wheat intolerant babies, as there are no breadcrumbs involved. They are also mega easy – always a big plus in my book ;-)
1 chicken breast, cut in finger size strips
1 egg
1 bowl crushed cornflakes
Optional tomato sauce:
1 can chopped tomatoes
Tbsp tomato puree
1/2 onion chopped
1 clove garlic (if your baby likes it!)
Heat your oven to 180 C. Dip the strips of chicken in the egg, and then coat in the crushed cornflakes, pressing firmly. Lay the strips on a rack over a baking tray or roasting tin, and bake in the oven for 20 minutes.
You can allow the chicken to cool and serve it as is – I like them this way! However, the cornflakes can be a bit scratchy, so you could try them with the tomato sauce – just roll them in the sauce and allow to sit for a couple of minutes and the cornflakes will go nicely soggy.
To make the sauce:
If you are using the garlic, chop finely and put in a cold pan with some oil. Bring to a medium heat and allow to soften (starting the garlic in the cold oil helps prevent burning). Add the chopped onion, and continue to saute until nice and soft. Stir in the can of tomatoes and the tomato puree, and cook to a nice “mush”.
In practice, because I’m disorganised and lazy, I often just heat up the chopped tomatoes with a little puree, and the Weeble seems perfectly happy with that!
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