Kids Restaurant Week debuts in Chicago the week of June 21-28. (Read all about it in our June Events for Kids article.) Executive Chef Mark Payne, from the Ritz-Carlton Chicago, has shared his recipe for Oven Roasted Organic Chicken Nugget Lollipops, created especially for this special dining week. Bon appétit!

Oven Roasted Organic Chicken Nugget Lollipops, Cola BBQ Sauce, Fruit Salad

Chicken Lollipops

1/2 pound organic chicken breast
2 eggs
2 cups Panko bread crumbs
8 lollipop sticks
salt and pepper for seasoning

Slice chicken breast into strips 1/2-inch wide by 3 inches long. Season chicken strips well with salt and pepper and coat with egg wash. Place on lollipop sticks, keeping one end clean for the handle. Then roll in panko breadcrumbs. Bake at 500 degrees F on cookie sheet sprayed with cooking spray. Cook for 11 minutes, turning lollipops over after 5 minutes.

Cola BBQ Sauce

1 tablespoon extra virgin olive oil
1/2 teaspoon granulated garlic
1/2 teaspoon chilli powder
1/2 teaspoon ground cumin
2/3 cup ketchup
1/3 cup cola
2 tablespoons soy sauce
2 tablespoons cider vinegar
1/4 teaspoon fresh black pepper
1/8 teaspoon liquid smoke

In medium saucepan over medium heat, warm the oil and add the spices; cook out for 30 seconds. Then add remaining ingredients and simmer on medium-low heat for 10 minutes. Cool and serve.

Organic Fruit Salad

Strawberries
Blackberries
Peaches
Blueberries
Cherries

Use ripe, seasonal organic fruit of your choice or market availability. Cut up fruit and berries; mix with a little chopped fresh mint.