Here is one of the tasty finger food recipe from Top 100 Finger Foods by Annabel Karmel. I love Annabel’s recipes and they have been hit with my babies. I also try to experiment with them to make them suitable for my babies.

This is a homemade chicken nuggets recipe. Marinating adds a delicious flavour to the chicken and children love it.

Ingredients

• 7 oz boneless , skinless chicken breasts
• Half cup milk, plus 1 tbsp
• 1 garlic clove, crushed
• 1 tsp fresh thyme leaves or half tsp dried
• 1 tbsp fresh lemon juice
• Salt and pepper to season
• One and a half cups Rice Krispies
• 2 tbsp finely grated sharp Cheddar cheese
• 1 tbsp freshly grated Parmesan
• Half tsp paprika (optional)
• 1 egg
• quarter cup flour
• 3–4 tbsp canola oil, for frying

Cooking Instructions

Cut the chicken breasts into half inch cubes and put in a bowl. Mix together the milk, half cup of milk, the garlic, thyme, lemon juice, 1/4 tsp salt and some black pepper (the mixture will separate a little from the lemon juice but this is OK), and pour over the chicken. Cover, and leave to marinade in the fridge for 4 hours or overnight.

Put the Rice Krispies in a food processor and whiz for 1–2 minutes, until reduced to fine crumbs. Mix with the parmesan , cheddar cheese and paprika (if using) Transfer to a large plate. Whisk the egg in a small bowl with the tablespoon of milk. Mix the flour with a little salt and pepper, and spread out on a large plate.

Remove the chicken pieces from the marinade, shaking off any excess.Toss in the seasoned flour then dip in the egg and roll in the Rice Krispie coating.

Put the oil in a large non-stick pan over a medium heat. Fry the nuggets for 2–3 minutes on each side, until golden and crisp. Drain on paper towels and let cool slightly before serving.

To freeze put uncooked, coated chicken fingers on baking sheet lined with clingfilm. Cover with more clingfilm and freeze until solid then transfer to a re-sealable box or freezer bag. Cook direct from frozen, adding 1 minute extra cooking time for frying.

MAKES APPROX 15 NUGGETS / 3 PORTIONS

Tomato Dip

• Half tsp sweet chilli sauce
• 2 tbsp ketchup
• 2 tsp lime juice
• Maple Mustard Mayo
• Quarter cup mayonnaise
• 1 tsp wholegrain Dijon mustard
• One and a half tsp maple syrup or honey
• 1 tsp cold water

Simply mix the ingredients for each sauce in a small bowl, ready to dip your chicken …