Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard (Printer-Friendly Version) | Eating Well
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20 minute dinner recipes

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Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard

http://www.eatingwell.com/recipes/chicken_nuggets_blackberry_mustard.html

From EatingWell:  July/August 2010

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.

4 servings | Active Time: 20 minutes | Total Time: 20 minutes

Ingredients

Preparation

  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 any leftover cornmeal).
  3. 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.

Nutrition

Per serving : 184 Calories; 5 g Fat; 1 g Sat; 3 g Mono; 67 mg Cholesterol; 9 g Carbohydrates; 26 g Protein; 2 g Fiber; 452 mg Sodium; 70 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 4 lean meat, 1 fat

Tips & Notes