Pepita-crusted chicken strips

Looking for a savoury treat that's not just delicious but natural and healthy too? We've got the goods

  1. Preheat the oven to 180°C and line an oven tray with baking paper.
  2. Using a food processor fitted with the S blade attachment, or a handheld immersion blender, blitz the pepitas until crushed. Spread out over a plate.
  3. Sprinkle the flour over another plate. If using the cheese and basil, add to the flour and stir through.
  4. Crack the eggs into a bowl and whisk with a fork until just combined.
  5. Dip each strip into the flour, followed by the egg, and finally coat in the crushed pepitas. Place each strip on the oven tray before sprinkling a pinch of sea salt over the top. Bake for 20-30 minutes, testing one strip to check the chicken is cooked through before removing them all.

Makes 12

What you need:

  • 140g pepitas (pumpkin seeds)
  • 125g brown rice flour
  • 20g grated Parmesan cheese (optional)
  • 2 tbsp dried basil (optional)
  • 2 eggs
  • 400g chicken breast fillets, sliced in strips
  • Sea salt

From Real Food Kids by Jess Lomas (£8.99, Wilkinson Publishing).

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