Easy Oven-Baked Italian Crumbed Chicken

Italian Crumbed Chicken recipe by Starting Solids Australia

Chicken breast can be a tricky meat to use for babies and toddlers, because it is so lean it can be a really tough texture for them to eat after cooking. There are a few ways around this- cooking it low and slow in liquid, marinating it or tenderising it. 

This Italian classic (think chicken schnitzel) uses your lean chicken breast meat but tenderises it before crumbing and cooking, so the meat is pretty soft. The herby crumb also helps to keep the moisture in.


Age Recommendation - from 6-9 months.

Easy Oven-Baked Italian Crumbed Chicken with Roasted Napoli Veggies

What you will need:

  • Chicken
    • Roughly 1kg of chicken breast
  • Egg mix
    • 2 eggs (can use a flax eggs)
    • 1 cup of milk (can use a plant milk)
    • 1 tsp garlic minced 
  • Crumb
    • 1 cup of breadcrumbs
    • 1.5 cup 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 

Roasted Napoli Veggies for Italian Crumbed Chicken recipe by Starting Solids Australia



  • 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) and 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 mixtures 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.
  • That’s it! 


Tip: The chicken freezes really well once it is crumbed and before it is cooked. Prepping a few extra pieces and freezing them on baking paper is a super easy way to prepare for a healthy and convenient mid-week meal. 

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