1 cup fresh blackberries, finely chopped
1 1/2 tablespoons whole-grain mustard
2 teaspoons honey
1 pound chicken tenders, cut half crosswise
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3 tablespoons cornmeal
1 tablespoon extra-virgin olive oil
Mash blackberries, 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).
Courtesy: Eating Well Magazine.