Homemade Chicken Fingers

I am a wannabe homemade baby food mom. When the girls were going on to solids, I mixed all their food (thank the lord for our hand mixer). Once the girls got older, I plum ran out of ideas, patience, motivation, energy...I could go on. So I turned to the Internet and to cookbooks to find healthy, homemade toddler food. One word, lame. The Internet sites were way to peppy to be written by mothers of toddlers and often had complex meals. Like I said, no energy. The cookbooks were geared to a slightly older crowd, maybe school age kids. So, I began experimenting.
I have a vision of trapped chickens being injected with heroin every time try to find poultry, but I was able to locate some hormone-free, free-range ground chicken at Rainbow (of all places). So here is what I came up with. If you are anal and need exact measurements, you are in the wrong place.

1 pkg of ground chicken
1 8 oz jar of apple sauce (We like Musslimans Natural)
hand full of cooked baby carrots, mashed. (Costco sells them by the pallet)
1 egg, slightly whipped
breadcrumbs (I save the butts of the loaf of bread, pulse it in the food processor, bake on a cookie sheet for 30 minutes at 250 degrees, moving them around every few minutes to prevent burning. Then they can be stored in your fridge until you need them.)

Combine chicken, apple sauce, cooled carrots, egg and a handful of breadcrumbs. Really gooey. Kinda gross. Get over it, pull out a cup or so, form it into a thick patty, dip both sides in more breadcrumbs, place on cookie sheet. Cook at 350 for 20 minutes, flipping once.

Can be frozen. I have added broccoli and Spanish before, tastes great! My girls have loved them from age 1 till now!