Homemade chicken dippers and tomato sauce
Crunchy oven-baked chicken pieces served with a tangy tomato sauce, suitable from 11 months
- 100g Skinless chicken filletcut into thin strips
- 100g Breadcrumbs(2 slices crustless white bread)
- 1 Egg
- 2tbsp Plain flour(you can season the flour of leave plain)
- ½ Red pepperfinely chopped
- ½ Onionfinely chopped
- ½tbsp Tomato purée
- 1tbsp Olive oil
- 1tsp Balsamic vinegar
- 250g Tomatoesfinely chopped
- 200g Tinned chopped tomatoes
- 150ml Water
Method
step 1
Heat the oven to 190C/375F/Gas Mark 5.
step 2
Pop the slices of bread in a blender and blend until you have fine breadcrumbs.
step 3
Lightly beat the egg and place in a shallow bowl.
step 4
Dip each chicken dipper in the flour, then the egg and finally cover in the breadcrumbs.
step 5
Place on a lightly prepared baking tray.
step 6
Bake for around 20 minutes– but make sure the dippers are cooked right through.
step 7
Chop into small pieces that are manageable for your child.
step 8
Heat the oil in a large pan and add the onions.
step 9
Cook until soft (about 10 -15 minutes) on a medium heat.
step 10
Add peppers and puree.
step 11
Stir in chopped tomatoes and tinned tomatoes.
step 12
Add 150ml water and the Balsamic vinegar.
step 13
Cover and simmer for 20-25 minutes.
step 14
Allow to cool and then blend to required consistency.