These might be good
for any wheat intolerant babies, as there are no breadcrumbs involved. They are
also mega easy - always a big plus in my book ;-)
1 chicken breast,
cut in finger size strips
1
egg
1 bowl crushed
cornflakes
Optional tomato
sauce:
1 can chopped
tomatoes
Tbsp tomato
puree
1/2 onion
chopped
1 clove garlic (if
your baby likes it!)
Heat your oven to
180 C. Dip the strips of chicken in the egg, and then coat in the crushed
cornflakes, pressing firmly. Lay the strips on a rack over a baking tray or
roasting tin, and bake in the oven for 20 minutes.
You can allow the
chicken to cool and serve it as is - I like them this way! However, the
cornflakes can be a bit scratchy, so you could try them with the tomato sauce -
just roll them in the sauce and allow to sit for a couple of minutes and the
cornflakes will go nicely soggy.
To make the
sauce:
If you are using the
garlic, chop finely and put in a cold pan with some oil. Bring to a medium heat
and allow to soften (starting the garlic in the cold oil helps prevent burning).
Add the chopped onion, and continue to saute until nice and soft. Stir in the
can of tomatoes and the tomato puree, and cook to a nice
"mush".
In practice, because
I'm disorganised and lazy, I often just heat up the chopped tomatoes with a
little puree, and the Weeble seems perfectly happy with
that!