cup fresh blackberries, or raspberries, finely chopped
Tbs whole-grain mustard
lb chicken tenders, cut in half crosswise
tsp freshly ground black pepper
Tbs extra virgin olive oil
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 leftover cornmeal). 3. Heat oil in a large nonstick skillet over medium-high heat. Reduce heat to medium adn cook the chicken, turning once or twice, until browned and just cooked through, 6 to 8 minutes total. Serve with the berry mustard.