I used frozen raspberries instead of blackberries because that's what I had on hand. The dipping sauce is a great find! I'd definitely make that again with chicken or fish. I found the cornmeal-crusted chicken to be pretty bland. Next time I'll add some garlic and onion powder.
Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard
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.
33 Reviews for Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard
I made this for my lunch one week, and had so much fun making it and dipping them in the balckberry mustard (which is absolutely fabulous!). I served this with spicy oven fries and sauteed greens.
So, I made this exactly as prescribed and was a little nonplussed, particularly by the crust. I think maybe next time, I will add some crumbled saltines. This will make it less healthy, but may give it that "pop" I was expecting. The sauce was great, but for 2, I'd halve it--now I've got bunch left over that I'm not quite sure what to do with.
My husband and I both LOVED the chicken, but hated the dipping sauce. The flavors of the sauce just didn't seem to blend well. We enjoyed dipping them in a spicy BBQ sauce. Chicken had great flavor, wasn't dry, and wasn't greasy.
Since we have been dieting I have been trying all kinds of healthy recipes from online and so far this is our favorite. We have made it twice now and I am making it again this week. So Yummy!