My 10 year old is tactile defensive. That’s code for pain-in-the-arse when it comes to feeding her. She does not touch vegetables, pulls the cheese off from a pizza before eating it and gags if either the taste or texture is not familiar.
She loves chicken nuggets. Or should I say she likes the crispy texture to soak up the sweet tomato sauce.
I could hardly exclude her from my new healthy eating plan and so I attempted to make an improved version, one that was not too exotic to feed her.
Not only did she eat the chicken strips, she loved them and squealed with delight as she dunked all my goodness into tomato sauce. At least it’s organic tomato sauce and at least I am getting some tomato into her system in the hope that when she is 16 and eats a real tomato for the first time, that familiar taste will not evoke gagging.
Crispy crumbed chicken strips
1 pack (400g) Woolworth’s free-range pan fry chicken breast fillets
1 cup Good Life organic cornflakes
1 cup Fresh Earth gluten free breadcrumbs (made with rice and potato flour)
1-2 tablespoons A.Vogel Trocomare (salt alternative with added vegetables)
2 free- range eggs, beaten
- Blend the cornflakes until fine and add to the breadcrumbs and seasoning
- Cut the chicken strips in half, dip into the egg and into the coating
- Pat well and place chicken on a non-stick baking sheet
- Bake for 10 minutes at 220 ˚C
- Serve with your child’s preferred dipping sauce