Homemade chicken dippers and tomato sauce

  • 4
  • A little work

Crunchy oven-baked chicken pieces served with a tangy tomato sauce, suitable from 11 months

  • 100g skinless chicken breast, cut into thin strips
  • 100g breadcrumbs, (2 slices crustless white bread)
  • 1 whole egg
  • 2 tbsp plain flour, (you can season the flour of leave plain)
  • 0.5 whole red pepper, finely chopped
  • 0.5 whole onion, finely chopped
  • 0.5 tbsp tomato puree
  • 1 tbsp olive oil
  • 1 tsp balsamic vinegar
  • 250g tomato, finely chopped
  • 200g canned tomato
  • 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.

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