Chicken Dippers and Dipping Sauces

Provided they are not the only food your child eats, these chicken dippers can be a fun and nutritious addition to your repertoire. Serve them with potatoes and baked beans or rice with stir-fried vegetables.

Recipe courtesy of "Organic: Baby and Toddler Cookbook" by Lizzie Vann, copyright 2006. Used by permission of Dorling Kindersley Limited. All rights reserved.

Chicken Dippers and Dipping Sauces

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    8 oz (250 g) fresh tomatoes, chopped, or tinned tomatoes 1 cup whole wheat breadcrumbs
    1/2 small onion, finely chopped freshly ground black pepper
    1 garlic clove, crushed 1/2 tsp paprika
    2 tsp honey 1 small egg, beaten
    8 oz (250 g) skinless, boneless chicken breasts, cut into strips 1 tbsp vegetable oil, for frying
    2 tbsp corn starch


    Prep: 10 min Total:
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    • 1

      For sauce: Put tomato, onion, garlic, honey and 1 tblsp corn starch in a pan. Stir well to mix, then cover and bring to the boil. Reduce the heat and simmer, covered, for 10 minutes, stirring occasionally.

    • 2

      Uncover and simmer for a further 15 minutes, stirring occasionally, until thickened. Liquidize and sieve the sauce, then set aside.

    • 3

      Make the chicken dippers: dip the chicken strips in the 1 tblsp corn starch, covering them completely, and shake to remove any excess flour. Mix the breadcrumbs, pepper and paprika together. Dip the chicken strips in the egg, then roll in the breadcrumb mixture until entirely coated.

    • 4

      Heat the oil in a non-stick frying pan and fry the chicken strips over a medium heat for 10–15 minutes, turning them at least once, until golden on both sides.

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