Tuesday, January 12, 2010

Crunchy Oven-Baked Chicken Toes!

This wonderful recipe is from Cooking Rocks! by Rachael Ray. Not only is it kid friendly but they are all 30 minute meals. Audrey had her friend Leah over for dinner and she deemed it a great meal. She was also kind enough to take photographs of Audrey cooking.
The meal started with Creamy Salsa Dip and Veggies and apples. The dip recipe was part of the menu for this dinner.
  • 1 cup mild salsa
  • 1/2 cup sour cream
  • 12 carrot sticks
  • 12 celery sticks
  • 12 cherry or grape tomatoes
  • 12 sugar snap peas
The apples were cut and rinsed in lemon juice to keep them fresh.

Main Course
  • 1 cup corn flakes
  • 1 cup plain bread crumbs
  • 2 tbsp brown sugar
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp allspice
  • 3 tbsp vegetable oil
  • 1/3 cup flour
  • 2 eggs, beaten (or smooshed out of their shells by a toddler)
  • 1 1/2 lbs chicken cut into 2 inch pieces
  • 1/4 cup honey mustard
  • 1/4 cup barbecue sauce
Audrey's Tasks:
  1. Make creamy salsa
  2. Crush cornflakes
  3. Make bread crumbs
  4. Mix topping
  5. Crack eggs and beat
  6. Dredge chicken
Mom's Tasks:
  1. Gather ingredients
  2. Assist Audrey
  3. Place chicken in oven
  4. Cut apples and rinse in lemon water
Pour the corn flakes into a shallow dish and crush with your hands. Mix in bread crumbs, brown sugar, allspice, salt and pepper. Drizzle vegetable oil over breading; toss and turn to mix. Pour flour into another shallow dish and the eggs in a third. Turn chicken in the flour, eggs and then bread mix. Arrange chicken on a nonstick baking sheet and cook for 15 minutes or until crisp and brown all over. Serve with dipping sauce.

Audrey cracked both eggs by herself. Her mother had to coax the second one off the counter and into the bowl. She really loves cracking eggs.

1 comment:

Audrey wants to hear from you!