Ingredients Jump to Instructions ↓

  1. 1 cup fresh blackberries or raspberries, finely chopped

  2. 1 1/2 tablespoons whole-grain mustard

  3. 2 teaspoons honey

  4. 1 pound chicken tenders, cut in half crosswise (see Tip)

  5. 1/2 teaspoon salt

  6. 1/4 teaspoon freshly ground pepper

  7. 3 tablespoons cornmeal

  8. 1 tablespoon extra-virgin olive oil

Instructions Jump to Ingredients ↑

  1. 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.


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