Easy Oven-Baked Italian Crumbed Chicken with Roasted Napoli Veggies

Ingredients

Chicken

• Roughly 1kg of chicken breast

Egg mix

• 2 eggs (can use flax eggs)
• 1 cup of milk (can use a plant milk)
• 1 tsp garlic, minced

Crumb

• 1 cup of breadcrumbs
• 1.5 cups of flour
• 1 tbs of rosemary and oregano
• ½ tsp pepper

Roast veggies with napoli

• 1 x 750ml jar of passata sauce
• 2 x zucchini
• 2 x capsicum
• 6 x medium potatoes
• 1 x onion
• 1 tsp of rosemary and oregano
• 1 tsp of olive oil
• 1 tsp of minced garlic

Directions

• Preheat your oven to 180 degrees Celsius.
• Cut up all of your veggies into large chunks (think about a good size for little hands to grab) and cover in the tomato passata, garlic, onion and herbs.
• Cover with oil and pop your dish into the oven to start cooking while you prepare your chicken. The veggies need about 1.5-2 hours to cook.
• Place your breast into a zip lock bag and, using a rolling pin (or canned veg works in a pinch), pound the meat until you have tenderised and flattened it (like you would for a schnitzel). This step helps to soften and tenderise the meat, making it really suitable for finger food and BLW. Cut each breast in half before crumbing.
• Now make your crumb and egg mixture. Have them ready to go so you can dip and crumb easily.
• Dip each piece of chicken into the egg mixture and ensure it is completely covered before coating in the crumb mix.
• Place each piece of chicken on your baking tray lined with baking paper.
• Generously drizzle your chicken with olive oil before popping it into the oven to cook for 45-60 minutes.

Storage Instructions

Store cooked chicken in an airtight container in the fridge for up to 3 days. The crumbed chicken freezes really well uncooked — freeze on baking paper, then bake from frozen. Reheat cooked chicken until piping hot all the way through and cool to a safe temperature before serving.

Nutrition Notes

Chicken breast is a lean source of protein, and tenderising it keeps it soft and easy to eat. Served with a tray of roasted veggies and potatoes, this is a balanced, family-style meal with plenty of colour on the plate.

Parent Tip

The chicken freezes really well once crumbed and before it's cooked. Prepping a few extra pieces and freezing them on baking paper is a super easy way to set up a healthy, convenient mid-week meal.

Frequently Asked Questions

From what age is this suitable?

From around 6-9 months. Tenderising the breast so it's nice and thin is key, and offering large, palm-sized strips makes it easy for little hands to grip.

Why do I need to tenderise the chicken?

Chicken breast is very lean and can be tough once cooked. Pounding it thin softens the meat so it's much safer and easier for little gums.

How do I make it allergy friendly?

Use a flax egg in place of egg, a plant milk in place of cow's milk, and gluten-free breadcrumbs and flour to make it wheat free.

Can I prep it ahead?

Yes — crumb extra pieces and freeze them uncooked on baking paper, then bake straight from the freezer for an easy weeknight meal.