• 100g Skinless chicken fillet, cut 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 pepper, finely chopped
  • ½ Onion, finely chopped
  • ½tbsp Tomato purée
  • 1tbsp Olive oil
  • 1tsp Balsamic vinegar
  • 250g Tomatoes, finely chopped
  • 200g Tinned chopped tomatoes
  • 150ml Water


  • 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.

  • The sauce will keep in an air-tight container for up to 2 weeks in the fridge.
  • 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.

Like this? Try these: