As promised a healthy meal with packed with fiber, lean protein, antioxidants, and of course...no milk! (or wheat, or nuts, or soy, or eggs)
Cornmeal Crusted Chicken Nuggets and Berry Honey Mustard Dipping Sauce
Nuggets:
1 pound chicken tenders cut in half to make "nuggets"
1/4 cup yellow cornmeal
1/2 tsp salt
1/4 tsp pepper
1 Tbsp olive oil
Dipping Sauce:
1 cup chopped blackberries
1 1/2 Tbsp whole grain mustard
2 tsp. honey
1. Combine your chopped blackberries, mustard and honey. Stir or mash well to make a sauce and set aside.
2. Spinkle the chicken tender chunks with salt and pepper.
3. Place cornmeal in a large plastic bag with a seal (freezer size)
4. Place the chicken into the bag with the cornmeal, seal bag and gently shake to coat the tenders.
5. Heat the oil in a large non-stick skillet to medium heat.
6. Cook the chicken turing at least once for 6-8 minutes total.
*Serve with steamed broccoli and a baked sweet potato. Sweet potatoes have more flavor, so the butter and sour cream wont be missed. Try topping with some vegan butter and brown sugar.
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