Been a wee bit busy lately! New recipes and blogging have taken a backseat to a boisterious 9-month old and a new job. But I'm still here! Still cooking and documenting. Slowly but surely...
These chicken nuggets are super yummy. I imagine that Eli will like them when he's into his nugget-eating phase (instead of just looking like a little nugget these days), and I'll happily feed these to him because they are a lot healthier than fast food options. The dipping sauce was also delicious, but you should halve the recipe. It makes SO much. In fact, I'll halve it for you. I'm cool like that.
Ingredients:
1/2 cup fresh blackberries or raspberries, finely chopped
1 tablespoon whole-grain mustard
1 teaspoon honey
1 pound chicken tenders, cut in half crosswise
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3 tablespoons cornmeal
1 tablespoon extra-virgin olive oil
Instructions:
Mash blackberries (or raspberries), mustard and honey in a small bowl until it looks like a chunky sauce.
1/2 cup fresh blackberries or raspberries, finely chopped
1 tablespoon whole-grain mustard
1 teaspoon honey
1 pound chicken tenders, cut in half crosswise
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3 tablespoons cornmeal
1 tablespoon extra-virgin olive oil
Instructions:
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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