This recipe, Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard, 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. Then serve it with steamed broccoli and carrots for a complete meal.
Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard Recipe
Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard
1 cup fresh blackberries or raspberries, finely chopped
1 ½ Tbsp. whole-grain mustard
2 tsp. honey
1 Lb. chicken tenders, cut in half crosswise (see Tip)
½ tsp. salt
¼ tsp. pepper
3 Tbsp. cornmeal
1 Tbsp. extra-virgin olive oil
Mash blackberries (or raspberries), mustard and honey in a small bowl until it looks like a chunky sauce.
Sprinkle chicken tenders with salt and pepper. Place cornmeal in a medium bowl, add the chicken and toss to coat (discard any leftover cornmeal).
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.
TIP: Chicken tenders are the lean strips of rib meat typically found attached to the underside of chicken breasts. They can also be purchased separately. Four 1 oz. tenders will yield a 3 oz. cooked portion. Tenders are perfect for quick stir-fries, chicken satay or kid-friendly breaded “chicken nuggets.”
(Recipe for Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard, Diabetic Connect, 2015)
Recent Comments