Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard

We all know that kids (and some adults!) love chicken nuggets.  But let’s be honest – most chicken nuggets are fried.  These nuggets are are lightly coated and still have the crunch factor without all the fat that comes along with frying.  If you’re not a fan of blackberries, substitute raspberries or blueberries.  Everyone loves sweet-and-savory dips!  This recipe serves 4.

What you’ll need:

  • 1 cup fresh raspberries, finely chopped
  • 1 1/2 tablespoons whole-grain mustard
  • 2 teaspoons honey
  • 1 pound chicken tenders, cut in half (or chicken breasts cut into “nuggets”)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons cornmeal
  • 1 tablespoon olive oil

What you’ll do:

  • Mash together the berries, mustard and honey in a small bowl until it looks like a chunky dipping sauce.
  • Sprinkle the chicken with salt and pepper.
  • Place the cornmeal in a bowl and add the chicken, tossing to coat.
  • Heat the olive oil in a large skillet over medium-high heat.
  • Reduce the heat to medium, add the chicken and cook on both sides until browned and cooked through (about 6-8 minutes).
  • Serve the nuggets with the dipping sauce.

Recipe and image from Eating Well.  

So what are you waiting for…Get dinner on the table!


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