*Note: Everyone has their preferences, so I don’t put the exact measurements in the recipe. Personally I can eyeball most of the time. If you want to use more chicken, do it. If your dog really likes cinnamon, add more!
- Roughly 2 cups of whole wheat flour
- 1 egg
- Applesauce (substituted for oil)
- Pumpkin puree
- 1 boneless chicken breast (I like to let it marinate in chicken broth in the fridge for 12 hours)
- Plain greek yogurt
¨Preheat oven to 375 degrees and cook your boneless chicken breast for 35 minutes. While your chicken is baking in the oven, combine half of the flour, egg, applesauce, Greek yogurt, parsley, and cinnamon in a large mixing bowl. Slowly stir in the pumpkin puree. Once the chicken is cooked, let it cool and shred/dice it into the mixing bowl with the other ingredients. Mix thoroughly until you have a ball of dough. Cool in the fridge for 1-2 hours. Use the rest of the flour on your counter top/cutting board as you roll the dough flat. Use cookie cutters or make small biscuits with your hands. Preheat oven to 375. Place the chicken biscuits on a foil-lined baking sheet and bake in the oven for 20-25 minutes. Cool completely before feeding to the dog. Refrigerate leftovers in a tight-sealed container for 2 weeks, or freeze them for up to 2 months. THIS IS MY FAVORITE RECIPE!!!
Fun activity to do with your kids: buy some cute bones, paw-shaped, or fire hydrant cookie cutters.
So healthy! Protein from the chicken and egg, and I never cook with oil. Pumpkin puree and cinnamon are both great for the digestive system.
This recipe makes A LOT of dog treats!