I totally love this dish! It proved to my husband that healthy food can be delicious and not be covered by a sauce or gravy! I didn't have fresh blackberries, so I used seedless blackberry jam (only about 1/4 cup or so) to mix in with the honey and mustard. Top notch! This will be my go-go recipe often, especially when I'm craving chicken with a coating! Yummy! I'm gonna share it with everyone I know!
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.
30 Reviews for Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard
The chicken nuggets themselves were good. However, we weren't a big fan of the sauce. I used fresh rasberries from the farmer's market and the sauce was very gritty and hard to chew...we ended up just using ketchup.
not as delicious as I expected. The sauce was just so so though I felt good about serving blackberries for dipping. The chicken was also just good but nothing spectacular. The younger of my kids didn't even use the sauce but devoured the chicken. Wouldn't add to our repertoire.
Okay, maybe I did something wrong, but I didn't really like the mustard. It's not that it was bad - it tasted fine - but I didn't understand how the flavors went together at all. I did use raspberries instead of blackberries, so maybe that that something to do with it? Still a good recipe, though.
This was my first every gluten free meal and it turned out well. I felt satisfied after eating it and serving it with rice noodles and a romaine lettuce salad. The chicken turned out moist. I did use some extra oil to get the chicken a little crispier. I enjoyed the blackberry sauce with the combination sweet and tart taste.