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Parmesan Chicken Tenders

I found chicken breasts harder for J to eat than chicken drumsticks and thighs. He didn't really get the hang of chewing chicken breasts until he was closer to 12 months. I first made this with panko crumbs (yum!) when he was around 10 months but he didn't like the crunchy texture. This recipe gives just enough crunch for chicken tenders for both adult and baby without being too soft or too hard for adults or baby, respectively.

Enough for 3 adults and 1 baby

 Ingredients: 
500g Chicken Breasts, cut into strips
1/4 cup All-Purpose Flour
1/3 cup Parmesan Cheese, grated
1 Egg

Instructions:

  1. Preheat oven to 390F, convection bake. 
  2. Beat egg in a bowl. Mix the flour and cheese together on a plate or shallow bowl. 
  3. With one hand, dip the chicken strip into the egg, allow excess to drip back into the bowl, then place the strip onto the cheese/flour mixture. With the other hand, sprinkle the cheese/flour mixture onto the chicken until it is covered. Pick up the chicken strip and repeat this step once more. Transfer the strip to the rack and repeat for the remaining strips. 
  4. Bake for about 15 minutes, then serve. 

Notes:

  • You can buy chicken breasts that are already cut into strips or labeled as "chicken tenders" to save time. 
  • You can serve the chicken tender as is so that baby can hold it and gnaw at it. For a more beginner eater, you could also put it through a baby food grinder to get minced chicken to preload a spoon and allow baby to pick up the spoon and feed him/herself. (you could also throw in other veggies you're eating in the same meal, into the grinder to together with the meat, e.g. cooked kale, spinach, corn, peas, beans go well with chicken parmesan)
  • For more experienced eaters, you could cut it up into bite sized pieces for baby to pick up to chew. White meat is usually a bit harder to chew than dark meat, so you could help your baby out by squishing the meat about 5 times before letting him/her eat it. 
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