This is adapted from Jessica Seinfeld’s recipe. I love her book, Deceptively Delicious, for creative ways to sneak more veggies into your kids meals (and your own). This book has inspired me to come up with many of my own clever ways to sneak veggies into the kids’ diet. This has led to the happy consequence of them eventually knowing that I am indeed “hiding” romaine lettuce, spinach and other greens and veggies in their food and smoothies. Once they taste how good it all is, they don’t seem to mind!

Here’s to good eating, Christine

1 cup Panko crumbs

1/4 cup ground hempseed

2 Tbsp Epicure’s Tropical Fruit Dip Mix

1/2 cup butternut squash puree or sweet potato puree

1/4 cup pineapple puree

1 Tbsp tamari soy sauce

1 egg, lightly beaten

1/4 cup shredded coconut, unsweetened

1 lb. boneless, skinless chicken breast, cut into “fingers”

1/4 tsp Epicure’s Sea Salt

2 Tbsp flour

10-12 Epicure’s skewers, if desired

In a bowl, mix Panko crumbs, ground hempseed and Epicure’s Tropical Fruit Dip Mix. Set aside. In another wide and shallow bowl, combine the purees, soy sauce, egg and coconut. Mix with a fork and set next to the breadcrumbs. Thread the chicken onto the skewers if using  and sprinkle both sides of the chicken with salt and then with flour. Dip the chicken into the egg mixture and then roll in the bread crumb mixture until completely coated.

Coat Epicure’s 12″ Eclipse frying pan with a little bit of oil and heat. Add chicken and coat 3-4 minutes per side until the coating is crisp and brown and chicken is cooked through.