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Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard

July/August 2010

Your rating: None Average: 4 (286 votes)

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.



READER'S COMMENT:
"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! "

30 Reviews for Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard

08/19/2010
Anonymous

what can i use instead of cornmeal?

Comments
07/15/2010

After lightly coating the chicken nuggets with the cornmeal, generously spray both the baking dish and the nuggets. Bake at 325 degrees F. for 15 minutes. Check to make sure. This is a wonderful recipe, loved the wholegrain mustard and crushed blackberry sauce!!

Comments
07/15/2010

I really liked this recipe. The only change to the recipe I made was I did not have regular stone ground mustard, I only had a horseradish ground mustard so I decided to try it. It was fantastic, very nice bite with the sweetness of the berries.

Comments
07/15/2010
Anonymous

The whole family liked this meal. We only needed about half the sauce that was made, so I froze the leftover sauce for next time. There was no leftover chicken!

Comments
07/11/2010
Anonymous

Super recipe - flavorful and not at all oily. It's very easy and the flavor combination is unique enough to be and easy crowd pleaser.

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