Chicken bites with cornflake crust
This recipes is our version of healthy chicken nuggets.
- 2 tablespoons all-purpose flour
- 1 medium free-range egg, beaten
- 4 cups of cornflakes
- 1 teaspoon paprika
- 1 tablespoon grated Parmesan cheese
- 18oz boneless, skinless free-range chicken breasts, cut into 2x4cm pieces
Preheat the oven to 400° F. Line a baking tray with baking parchment.
Put the flour onto one large plate and the egg in a shallow bowl. Place the cornflakes in a separate bowl and crush lightly with the back of a spoon.
Don’t crush them too much or they won’t have any texture. Stir in the paprika and Parmesan.
Dip the chicken pieces first into the flour, then egg and then the cornflake mixture. Place onto the lined baking tray. Bake for 10–12 minutes.
Add the chicken, stir-fry vegetables and noodles, bring to the boil and simmer for a further 2 minutes.
Add the spring onions, coriander and lime wedges and drizzle with the remaining soy sauce. Serve immediately.
How your little one can help
"I can help crush the cornflakes and dip the chicken pieces in the egg mixture and cornflake crumbs. I always remember to wash my hands well after touching raw chicken." Teddy, Tiny Taster