Wednesday, September 22, 2010

Cornmeal Crusted Chicken Nuggest with Blackberry Dipping Sauce

Dinner last night was another big hit. And so much fun to make, for some reason.

Main Course:

Cornmeal Crusted Chicken Nuggest with Blackberry Dipping Sauce

Dipping Sauce:

1 c. frozen blackberries, thawed
1 1/2 Tbs whole grain mustard
1/4 c. honey

Mush, mash and stir ingredients in a small bowl until they resemble a chunky dipping sauce. Done.

Chicken Nuggets

10 or so Chicken Tenders, thawed and cut in half so that they make two chucky pieces
1/2 tsp salt
1/4 tsp pepper
3 Tbsp cornmeal
1 Tbsp olive oil

Sprinkle chicken pieces with salt and pepper. Throw in a bowl with the cornmeal and toss until the pieces are well coated. Throw away any excess cornmeal. Heat the oil in a skillet or large frying pan on high heat until hot, then turn heat down to medium-high. Place chicken pieces in the skillet and brown on each side, probably about 3-4 mins on each side.

Dunk pieces liberally in blackberry sauce and chow down. Of course, you could also use barbeque sauce. If you like that sort of thing.

Serve with fun sides like baked sweet potatoes and steamed broccoli.

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