A Guest Post by Adrianne Gordon*

Like most two year-olds, my daughter isn’t all that adventurous about her foods.  She has her favorites, some things she’ll eat sometimes and will try something new if the mood strikes.  There are a few things she has refused to try – greens of any variety are “salad” and greeted with a quick “I don’t like that”.  Chicken is eyed with suspicion and declined no matter how it’s presented.  I wanted to expand her protein source and decided to experiment with homemade chicken nuggets…..er…..”dippers”. Not only was she willing to try this recipe (with a tiny bit of ketchup on the side), she had eight in her first sitting! I declared them a success and so long as I remember not to call them chicken, I think they will be a regular on her menu.

Homemade Baked (Chicken Nugget) Dippers
1 lb white meat chicken (we prefer antibiotic free tenders)
1 c  whole wheat flour
1 beaten egg
Salt, pepper, garlic powder and parmesan cheese  


Preheat the oven to 400 degrees.
Cut the chicken into 1 inch pieces
Season the flour to taste. We eat a lot of garlic and my daughter loves it. Try Italian seasoning or go with simple salt and pepper.
Divide the flour into two shallow bowls.
Beat the egg in a third bowl.

Roll individual chicken pieces in the flour, then the egg and then the second bowl of flour to coat.
Place on a greased cookie sheet.
Bake for 18 minutes.
Feel free to freeze what isn’t eaten right away for a quick meal later. 

*Adrianne Gordon lives in Asheville, NC and recently married her partner of 14 years.  She fills her days as a full-time University staff member, mom to a fun two year-old (she swears there is such a thing), birth doula and coupon clipper.  My oldest cousin on my mom’s side, she was the flower girl in my parent’s wedding and taught me to tie my shoes.

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