These are healthy chicken nuggets with added bite. The cornflakes make a great, crunchy coating and toddlers will love to help crush them up. Pre-school kids can help dip the chicken pieces into the egg mixture and then the coatings. However, ensure they wash their hands well afterwards after touching raw meat.
1. Preheat oven to 200°C/gas mark 6. Line a baking tray with parchment.
2. Tip the flour onto a large plate and break the egg into a shallow bowl.
3. Place the cornflakes in a separate bowl and crush lightly with the back of a spoon. Don’t smash them too much or they won’t have any texture. Stir the paprika and grated Parmesan through the cornflakes.
4. Dip each of the chicken pieces into the flour first, then the egg and then the cornflake mixture. Place onto the lined baking tray.
5. Bake for 10–12 minutes.
Pregnant? Chicken contains Omega-3 fatty acids which are important for your growing baby’s brain development.
Recipe adapted from Little Dish Family Cookbook, by Hillary Graves (£14.99, Little Brown)