fresh blackberries, or raspberries; finely chopped
chicken tenders, cut in half crosswise
ground pepper, freshly
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.
Makes: 4 servings
* Nutritional Guidelines based on the USDA's MyPlate Standards.
- Fat5 g
- Cholesterol67 mg
- Carbohydrates9 g
- Protein29 g
- Sodium452 mg
© Meredith Corporation. All rights reserved. Used with permission.
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