Cornmeal Crusted Chicken Nuggets

By Lori68

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 (see Tip)
• •1/2 teaspoon salt
• •1/4 teaspoon freshly ground pepper
• •3 tablespoons cornmeal
• •1 tablespoon extra-virgin olive oil

Details

Servings 4
Adapted from eatingwell.com

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.