Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard

• 1 - cup fresh blackberries
• 1 1/2 - tablespoons whole-grain mustard
• 2 - teaspoons honey
• 1 - pound chicken tenders
• 1/2 - teaspoon salt
• 1/4 - teaspoon freshly ground pepper
• 3 - tablespoons cornmeal
• 1 - tablespoon extra-virgin olive oil

Mash blackberries (or raspberries), 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). Serve the chicken nuggets with the berry mustard.