Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard

September 10, 2015 Leave a Comment
Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard

Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard

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)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , ,

Pistachio-Crusted Tuna Steaks

August 21, 2014 Leave a Comment

 

Pistachio-Crusted Tuna Steaks

Pistachio-Crusted Tuna Steaks

This recipe, Pistachio-Crusted Tuna Steak is from Diabetic Connect.  Pistachio crust teams up with a savory mustard-dill sauce for an exceptional tuna dish.  Choose “sushi grade” tuna steaks if you prefer a milder flavor.  Make it a meal, serve with brown rice and steamed broccolini.

 

Pistachio-Crusted Tuna Steaks Recipe

Pistachio-Crusted Tuna Steaks

1 Tbsp. thinly sliced shallot

1 bay leaf

½ cup white wine

3 Tbsp. reduced-fat sour cream

2 tsp. lemon juice

2 tsp. chopped fresh dill, divided

1 Tbsp. whole-grain mustard

½ tsp. salt, divided

¼ cup coarse dry breadcrumbs, preferably whole-wheat

¼ cup shelled pistachios

4 (4 oz.) tuna steaks, 1 to 1 ¼ inches thick, if you don’t like tuna…any fish will do

1 tsp. extra-virgin olive oil

 

Place shallot, bay leaf and wine in a small saucepan and bring to a boil.  Reduces until the wine is almost evaporated, about 5 minutes.  Remove from the heat, discard bay leaf and transfer to a small bowl.  Add sour cream, lemon juice, 1 tablespoon dill, mustard and ¼ teaspoon salt; stir to combine.

Put breadcrumbs, pistachios, the remaining 1 teaspoon dill and ¼ teaspoon salt in a blender or food processor.  Process until finely ground.  Transfer to a shallow bowl.  Dredge both sides of the tuna in the pistachio mixture.

Heat oil in a large nonstick skillet over medium heat.  Add the tuna and cook until browned, adjusting the heat as necessary to prevent burning, 4 to 5 minutes per side for medium-rare.  Serve with the lemon-dill sauce.

 

(Recipe for Pistachio-Crusted Tuna Steaks came from Diabetic Connect, 2014)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , , , ,

To the Top