cornmeal crusted chicken nuggets with blueberry-mustard dipping sauce

I adapted this recipe from Eating Well. The original recipe called for blackberries or raspberries, but I only had blueberries. It is quick and easy to make, especially on those days when I’m tempted to eat some fast food. This is much healthier. After all, it is made with chicken breasts, not something pretending to be chicken. Read Fast Food Nation or The Omnivore’s Dilemma, and I guarantee you will never look at your food the same way again!

Cornmeal Crusted Chicken Nuggets with Blueberry Mustard Dipping Sauce 

Prep time: 20 minutes
Cooking time: 20 minutes

 Ingredients

1 cup fresh blueberries
2 tablespoons whole-grain mustard
2 teaspoons honey
1 pound chicken breasts, cut into 2 inch cubes
1 teaspoon salt
1 teaspoon freshly ground pepper
1/3-1/2 cup cornmeal
1 tablespoon olive oil
Cooking spray

Preparation

  1. Mash the blueberries and sieve the pulp. Discard the skins. Add mustard and honey. Mix well and set aside. Cook’s note: If using blackberries or raspberries, there is no need to discard the skin.
  2. Sprinkle salt and pepper on the chicken cubes. Put cubes into a plastic bag. Add oil and shake. Add the cornmeal and shake the bag until the chicken is evenly coated. Add cornmeal and shake the bag. Add more cornmeal a tablespoon at a time if needed.
  3. Spray cooking spray in a large skillet. Heat the skillet over medium-high heat and put the chicken in a single layer in the pan. You may need to do this in two batches. Cook until browned on one side, about 4-5 minutes. Turn and brown the other side, about 4-5 minutes. Thinner nuggets will cook faster than thicker ones. Nuggets are cooked when they are firm to the touch when poked. Serve the chicken nuggets with the berry mustard.

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