Chicken Nuggets with Blackberry Mustard
Green Pea Rice and Sliced Apples
Ingredients
- ½ cup all-purpose flour
- 2 tsp seasoned salt
- 1 large egg
- 1½ cups panko breadcrumbs
- 2 Tbsp chopped fresh parsley
- 2 lb chicken tenderloins, cut into 2-inch pieces
- ¾ cup seedless blackberry jam
- 3 Tbsp whole-grain mustard
- 2 Tbsp honey
Instructions
- Preheat oven to 450°F.
- Whisk together flour and seasoned salt in a shallow dish.
- Lightly beat egg in a separate shallow dish.
- Stir together breadcrumbs and parsley in a third shallow dish.
- Dredge chicken pieces in flour mixture; dip in egg, then dredge in breadcrumb mixture to coat.
- Place on a greased wire rack set over a rimmed baking sheet.
- Bake 15 minutes or until chicken is golden brown and cooked through.
- Meanwhile, stir together jam, mustard and honey. Serve as dipping sauce for nuggets.
Side Dish Ingredients
- 2 (8.8-oz) pouches microwavable rice
- 1 (10-oz) pkg frozen green peas
- 2 Tbsp butter
- 2 Gala apples, cored and thinly sliced
Side Dish Instructions
- Heat rice according to package directions; spoon into a large bowl.
- Steam peas according to package directions; add to rice.
- Stir in butter; season to taste with salt and pepper.
- Serve with sliced apples.
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