I nabbed this yummy and super easy recipe off my friend Sara's blog and made it the other night.
It is so simple and healthy and quick. I'm a sucker for nuggets but, alas, admit the kind from McDonald's or sold frozen in stores are not so bueno. Nor are many real chicken for that matter. Ew. Well, these were made from fresh organic chicken breasts (though you can just get a frozen bag if you wish) and tasted like YUM! If you have little ones this recipe is perfect for a quick and tasty dinner that they think is a treat but is really totally good for them. Yeah, we grown-ups are sneaky like that.
I made the sauce too but I gotta say, I'm still a BBQ and Ranch kinda girl. It was fun to try something different though. If I make it again, I'd use some cornstarch to thicken it or hand mash the blueberries on a plate under cellophane first.
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.
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1 comment:
Recipe swap?! yes please. So yes, just whip up eggs and some milk, and throw whatever you want in it. Bake it at 325 for 50 minutes. The only thing you have to do first is bake the pie crust for 5 to 10 minutes before you throw everything into it, otherwise the inside won't really bake. SO, SO, easy. Your chicken nuggets sounds tasty!
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