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.