In keeping with last week’s theme of creating healthier, more family-friendly versions of classic kid food, here is one of my favorite ways to introduce Audrey to the taste of fresh herbs in a way we can both enjoy. With the comforting taste of crispy chicken, and the flavorful combination of lemon and thyme, this refined version of a chicken finger is sure to be a winner. Feel free to play around with the flavor combinations as well. Substitute fresh sage for the thyme, or replace both the thyme and lemon for parmesan & oregano or orange zest & tarragon.
* Pulse in food processor for babies younger than 12 months.
Crispy Lemon-Thyme Chicken
12 months + up
Makes approx. 2 adult and 2 kid servings
- 2 egg whites
- 1 cup whole-wheat panko bread crumbs
- 1/2 tablespoon finely chopped thyme leaves
- Zest of 1 lemon, about 1 tablespoon
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 pound boneless, skinless chicken breasts, preferably cutlets (if you don’t have cutlets, pound chicken thin)
- 2 tablespoons extra-virgin olive oil
Place egg whites in a small bowl. Mix together the panko, thyme, lemon zest, salt and pepper in a separate shallow dish. Dip the chicken into the egg whites, coating well; let excess drip off. Then press the chicken into the panko mixture; thoroughly coat both sides.
In a large sauté pan, heat 2 tablespoons olive oil over medium heat. Cook the chicken until browned and cooked through, flipping once, about 3-4 minutes per side. Add more oil if necessary to finish cooking.
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