Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard

I found this recipe on eatingwell.com and I just had to try it.  I have my own version of chicken nuggets that I made for Mya a while back and these looked too good to pass up.  Plus, I was intreged by the Blackberry Mustard.  Here is my opinion about the meal.  I really, really enjoyed it.  Adam liked it better than I did, however, he is a blackberry fan and I am not.  Blackberries are just too sour for me.  The recipe says that you can do it with raspberries and I think next time I'm going to do that and I know I will be absolutely in love.  For the first time ever making it I just wanted to follow the recipe exactly.  It's a different way to eat chicken nuggets and I will definitely be making it again :)

Ingredients

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

 

Preparation

1. Mash blackberries (or raspberries), mustard and honey in a small bowl until it looks like a chunky sauce.
2. Sprinkle chicken tenders with salt and pepper. Place cornmeal in a medium bowl, add the chicken and toss to coat (discard any leftover cornmeal).
3. 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.

Tips & Notes

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

Nutrition

Per serving: 184 calories; 5 g fat (1 g sat, 3 g mono);67 mg cholesterol; 9 g carbohydrates; 3 g added sugars; 26 g protein; 2 g fiber; 452 mg sodium; 70 mg potassium.

Carbohydrate Servings: 1

Exchanges: 1 starch, 4 lean meat, 1 fat

Healthy Chicken Nuggets

1lb ground chicken
1 bag frozen broccoli/cauliflower
1 cup shredded cheese...
1 egg

Thaw frozen veggies and chop into small pieces. Mix with chicken meat, egg, and shredded cheese. Season with garlic and onion salt/powder (I used minced onions in mine). Mix well with hands and roll into a ball. Dip the ball in some milk and coat with crushed corn flakes. The ones I made for Mya, I coated with 1/2 corn flakes and 1/2 shake n bake for some flavor. Cook what you want right away and freeze what you don't

Unfrozen- bake at 425 for 12 min. Check and keep baking if needed               

Frozen- bake at 425 for 25 min

The frozen ones will bake crispy just like chicken nuggets. Mya gobbles hers up... With some ranch of course! Great kids meal and I have had 4 with a salad for dinner one night and loved them Enjoy!!!