A fantastic dish that is sure to leave smiles and full tummies all round. Just keep an eye out for the little ones sneaking cheeky bites of the flapjacks during cooking.
- Melt the butter and golden syrup together in a pan to start the flapjacks. Mix in the granola and baking powder.
- Line a baking tray with nonstick baking paper and spread out the flapjack mixture. Cook at Gas Mark 3, 160°C, fan 140°C for 15 minutes. Leave to cool then crumble into a bowl.
- Slice the banana into 4 pieces but leave the skin on. Cooking time will depend on the size of banana - place into boiling water and cook until soft, approximately 10 minutes. Trivia time: Did you know that over 100 billion bananas are consumed worldwide, making bananas the fourth most eaten product after rice, wheat and corn.
- Leave to cool and then remove the skin. Ask your little helper to crush with a fork in a bowl and set aside.
- Heat the oven to Gas Mark 4, 180°C, fan 160°C. Over a medium heat, add oil into a pan. Once heated, add the chicken breasts and brown each side until golden. Season with salt and pepper.
- Place the chicken breasts onto a baking tray and top each with the crushed banana. Ask your little helper to sprinkle the flapjack over the banana. Place into the oven for 10-15 minutes.
- Meanwhile, over a medium heat add coconut milk into a pan and simmer until reduced by half.
- If the coconut consistency isn't quite thick enough, mix 1 tsp of softened butter and 1 tsp of flour together to form a thickening paste. Add to the reduced coconut milk and stir together for 2 minutes.
- To serve, arrange the chicken onto plates and drizzle with the coconut sauce around the outside. Ask your little helpers to garnish the plate with watercress. Serve immediately.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.