Who doesn't love chicken fingers and honey mustard sauce? On the ever-shrinking list of foods my two year-old (tomorrow!) will eat, chicken fingers and dips are holding out. The MM and I are fine with this because we found these two recipes that make serving chicken fingers or bites for supper pretty healthy. Now to find a healthy version of mac n' cheese that actually tastes good.....
These chicken bites are baked, but still breaded, and I think it's the mustard and garlic marinade that makes them really good. Herbed bread crumbs help too. This comes from The Petit Appetit Cookbook by Lisa Barnes. I highly recommend this book if you're cooking for the toddler set. We have found several recipes in here that work for all of us. If your toddler has sworn off vegetables in their natural state, then this is definitely for you. Barnes has all kinds of soups, dips and sauces to keep them eating vegetables without feeling like you're tricking them completely a la Jennifer Seinfeld's cookbook. No judgement, though. I may need that one yet.
Baked Chicken Bites
Makes 4 servings
2 skinless, boneless organic chicken breasts
1 tablespoon fresh squeezed lemon juice
1 tablespoon olive oil
1 teaspoon minced garlic
1 tablespoon prepared mustard
1 cup dry bread crumbs
Preheat oven to 375°F. Cut chicken breasts into desired size strips. In a medium glass bowl, combine lemon juice, oil, garlic, and mustard. Add cut chicken to lemon mixture and marinate in the refrigerator for 30 minutes or longer. Spread breadcrumbs on a plate or wax paper. Remove chicken pieces and roll in bread crumbs to coat. Place chicken pieces on lightly oiled or parchment lined baking sheet and bake in the oven for 20 minutes, turning after 10 minutes. Be sure sides are golden and chicken is cooked through.