As some of you know, my 2-year old son is going through a “dipping” phase. He wants to dip everything he eats in some type of sauce. And up till now he’s been a rather picky eater, but this dipping fetish is taking things in a totally new direction. Adding sauce to previously rejected foods has been revolutionary. One of those foods I can rarely get him to eat is meat. He was practically vegetarian … until now. I recently got the brilliant idea of “hiding” a thin strip of chicken in a light breading while simultaneously slipping a convenient saucer of ketchup next to him. Mission accomplished! Most protein I’ve ever seen that young man eat in his entire life. And just for kicks I made it gluten-free having found a GF box of corn flakes at the store and remembering a hidden bag of rice flour tucked away in the bottom drawer. I will admit, for the truly discerning palate, this recipe could use a little oomph. Whether it’s salt or maybe combining the breading with a little Parmesan cheese, it’s lacking a little something. I will keep playing with it, but in the meantime, it really does taste fine with a sufficient quantity of ketchup or tartar sauce close by.