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Crumbed Chicken Fingers

Crumbed Chicken Fingers

Suitable for:
infants 9 months +
Makes approximately 20 pieces


1 skinless chicken breast fillet
1 egg, lightly beaten
1 Tbsp Milk
1/2 cup Farex Muesli with Apple
Crumbed Chicken Fingers


1. Cut chicken into small pieces approx. 2 x 2cm. Place between layers of cling wrap and pound lightly with a rolling pin to flatten slightly.

2. Combine egg and milk in a shallow dish. Dip chicken pieces into egg mix and then into the Farex to form a coating.

3. Heat a little oil in a non-stick frying pan and cook chicken pieces for 2-3 minutes each side. Allow to cool slightly and serve with yoghurt, sour cream or guacamole.
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