"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Cornmeal crusted chicken nuggets with blacberry mustard Recipe

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This recipe for Cornmeal crusted chicken nuggets with blacberry mustard, by , is from Mason Satterfield's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
mason satterfield

Category:
Category:

Ingredients:  
Ingredients:  
* 1 cup(s) fresh blackberries or raspberries, finely chopped
* 1 1/2 tablespoon(s) whole-grain mustard
* 2 teaspoon(s) honey
* 1 pound(s) chicken tenders, cut in half crosswise (see Tip)
* 1/2 teaspoon(s) salt
* 1/4 teaspoon(s) freshly ground pepper
* 3 tablespoon(s) cornmeal
* 1 tablespoon(s) extra-virgin olive oil

Directions:
Directions:
# 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.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Calories 184
Total Fat 5g
Saturated Fat 1g
Cholesterol 67mg
Sodium 452mg
Total Carbohydrate 9g
Dietary Fiber 2g
Sugars --
Protein 26g
Calcium --

 

 

 

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