Crispy Chicken with Broccoli Purée

Who doesn’t love chicken fingers? They’re crispy, crunchy and especially yummy when served with ketchup. We thought we’d take on a challenge to create a simple, reduced-guilt version for little ones (and even adults) to enjoy…now we may be biased, but we think that we’ve succeeded! This version is just as delicious as (if not even more delicious than) the original recipe- try it and decide for yourself!

Good to Know: as an alternative, the chicken can be baked in an oven. Preheat oven to 400 degrees Fahrenheit, then line a baking sheet with parchment paper. After coating the chicken, place on prepared baking sheet. Bake for approximately 15 minutes on each side, or until golden brown.
  1. Put the broccoli in the steamer basket.
  2. Pour water into the tank (level 2).
  3. Start the cooking process.
  4. In a ziploc bag, mash the corn flakes into crumbs and mix with Parmesan, salt and pepper.
  5. Assemble 3 bowls: the first with flour, the second with beaten egg and the third with the corn flake crumb mixture.
  6. Coat the chicken with flour.
  7. Dip the floured chicken breast into the beaten egg.
  8. After dipping the chicken breast into the beaten egg, coat with the corn flake crumb mixture.
  9. Heat a frying pan with olive oil.
  10. Once the oil has heated up, cook the chicken on medium heat.
  11. While the chicken is cooking, remove the steamed broccoli from the steamer basket and place it into the blending bowl.
  12. Add the olive oil, salt and pepper.
  13. Finish cooking the chicken, and serve with the broccoli purée.
Recipe Notes

As always, please check with your pediatrician before introducing new foods to your baby.


Shop the Post

  • babycook charcoal

    BEABA Babycook® Solo Homemade Baby Food Maker – Charcoal