Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard

Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard

Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard

This recipe, Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard, 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.  Then serve it with steamed broccoli and carrots for a complete meal.

 

Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard Recipe

 

Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard

1 cup fresh blackberries or raspberries, finely chopped

1 ½ Tbsp. whole-grain mustard

2 tsp. honey

1 Lb. chicken tenders, cut in half crosswise (see Tip)

½ tsp. salt

¼ tsp. pepper

3 Tbsp. cornmeal

1 Tbsp. extra-virgin olive oil

 

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.

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 oz. tenders will yield a 3 oz. cooked portion.  Tenders are perfect for quick stir-fries, chicken satay or kid-friendly breaded “chicken nuggets.”

 

(Recipe for Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard, Diabetic Connect, 2015)

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Mexican Corn Muffin Recipe

Mexican Corn Muffins

Whenever you feel like having a muffin that’s a little different, try the Mexican Corn Muffins.

Mexican Corn Muffin Recipe

Mexican Corn Muffins

1 ¼ cups flour

¾ cup cornmeal

2 Tbsp. sugar

4 tsp. baking powder

½ tsp. salt

¾ cup milk

¼ cup sour cream

¼ cup oil

1 egg

4 oz. can green chilies, drained, and chopped

Heat oven to 400 F.  Line with paper baking cups or greased 12 muffin cups.  In a large bowl, combine flour, cornmeal, sugar, baking powder and salt; mix well.  In medium bowl, combine milk, sour cream, oil, egg and chiles; beat well. Add to dry ingredients, stirring just until moistened.

Fill prepared muffin cups 2/3 full.  Bake at 400 F. for 18 to 22 minutes or until light golden brown.  Immediately remove from pan.  Serve warm.       12 muffins

 

(Recipe for the Mexican Corn Muffins recipe was in Pillsbury; Simply From Scratch, Scrumptious, easy recipes, 1986.)

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