Healthy Chicken Nuggets

A healthier alternative to store-bought chicken nuggets. Serve with vegetables, as a main meal, or as a starter or snack. They’re great for dipping too.

Serves two adults and one baby

2 or 3 chicken breasts or thigh-meat filets
1 egg
2 ounces bread crumbs
1 teaspoon dried mixed herbs (optional)
Freshly ground black pepper
Oil or butter (preferably unsalted) for frying

Cut the chicken into finger shapes, triangles or squares. You can vary the shapes as long as they are more or less the same thickness.

Beat the egg in a shallow dish. In another dish, mix together the bread crumbs, herbs and black pepper.

Dip each chicken shape into the beaten egg so it is covered on all sides. Then roll it in the bread crumb mixture so it is evenly coated.

Heat the oil or butter in a frying pan. Fry the chicken nugget for 8-12 minutes, turning them as necessary, so that the bread crumb coating is crisp on all sides and the chicken is thoroughly cooked (cut one nugget in half to check). Serve warm.

Option: To give your nuggets a cheese-flavored coating, use 1-1/2 ounces of bread crumbs and stir in 1 ounce of finely grated parmesan cheese in place of the herbs.

Recipe excerpted from “The Baby-Led Weaning Cookbook” by Gill Rapley and Tracey Murkett, published April 2011 and available wherever books are sold. Reprinted by permission of the publisher, The Experiment, LLC.