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Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard

Source: © EatingWell Magazine
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Active Time:  20 Minutes
Total Time:  20 Minutes
  4 servings
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.
RECIPE 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

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-ounce tenders will yield a 3-ounce cooked portion. Tenders are perfect for quick stir-fries, chicken satay or kid-friendly breaded “chicken nuggets.”
Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard Recipe at Cooking.com
DIRECTIONS
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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 06/01/2010
Nutrition Facts per Serving
Yield:   4 servings
Calories: 184
Fat. Total: 5g
Protein: 26g
Carbohydrates, Total: 9g
Fat, Saturated: 1g
Fiber: 2g
Cholesterol: 67mg
Sodium: 452mg
% Cal. from Fat: 24%
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