I haven’t posted any finger foods yet so this is my first. These chicken strips should be the right size for a baby to grip and I would recommend serving them with some carrot batons which have been softened by boiling or, preferably, steaming them for five minutes. This is an egg free recipe as it has been substituted with natural, plain yoghurt.

Do you want to know more about baby led weaning?

A good source of

• Vitamin B3
• Vitamin B6
• Protein
• Calcium

Ingredients

• 1 x Chicken Breast
• 1 x tablespoon Natural Yoghurt
• 1 x Teaspoon Dried Sage, ground in a Pestle & Mortar

You will need

• 1 x Baking Tray
• 1 x Bowl
• 1 x Sharp Knife
• 1 x Chopping Board
• 1 x Plate

Method

1) Preheat the oven to 200 degress celsius.

2) Cut the chicken breast width ways into long, thin strips. Place chicken into a bowl.

3) Add the Yoghurt and Thyme and stir thoroughly so all the chicken is covered with the mixture.

4) Take the strips one at a time, wiping off excess mixture on the side of the bowl and lay the chicken on a baking tray.

5) Bake in the oven for 20 minutes.

6) Leave to cool. Give a little squeeze of lemon or lime over the chicken before serving.

7) Serve with par-boiled carrot batons.
Yum