Cornmeal-Crusted Chicken Nuggets With Blackberry Mustard

By Alqualonde

Tossing chicken tenders with cornmeal gives these chicken nuggets great crunch without deep-frying. Blackberries (or raspberries, if you prefer) combined with whole-grain mustard make for a sweet-and-savory dipping sauce. Serve with: Steamed broccoli and carrots.

Ingredients

• 1 cup fresh blackberries, or raspberries; finely chopped
• 1 1/2 tablespoons whole-grain mustard
• 2 teaspoons honey
• 1 pound chicken tenders, cut in half crosswise
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper, freshly
• 3 tablespoons cornmeal
• 1 tablespoon extra-virgin olive oil

Preparation

Step 1

1. Mash blackberries (or raspberries), mustard and honey in a small bowl until it looks like a chunky sauce.

2. Sprinkle chicken tenders with salt and pepper. Place cornmeal in a medium bowl, add the chicken and toss to coat (discard any leftover cornmeal).

3. Heat oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and cook the chicken, turning once or twice, until browned and just cooked through, 6 to 8 minutes total (thinner nuggets will cook faster than thicker ones). Serve the chicken nuggets with the berry mustard.