Homemade chicken dippers and tomato sauce

Method

For the chicken dippers:

1. Heat the oven to 190C/375F/Gas Mark 5.
2. Pop the slices of bread in a blender and blend until you have fine breadcrumbs.
3. Lightly beat the egg  and place in a shallow bowl.
4. Dip each chicken dipper in the flour, then the egg and finally cover in the breadcrumbs.
5. Place on a lightly prepared baking tray.
6. Bake for around 20 minutes– but make sure the dippers are cooked right through.
7. Chop into small pieces that are manageable for your child.

For the tomato sauce:

1. Heat the oil in a large pan and add the onions.
2. Cook until soft (about 10 -15 minutes) on a medium heat.
3. Add peppers and puree.
4. Stir in chopped tomatoes and tinned tomatoes.
5. Add 150ml water and the Balsamic vinegar.
6. Cover and simmer for 20-25 minutes.
7. Allow to cool and then blend to required consistency.

Hints and tips

1. The sauce will keep in an air-tight container for up to 2 weeks in the fridge. 
2. If your little one isn’t ready for breaded chicken yet, why not serve chicken fingers – just brush strips of chicken breast with olive oil and bake in the oven for 15-20 minutes.

Age suitability

11 months

Meal Type

• Lunch
• Tea

Preparation time

Under 30 minutes