Chicken Strips with Blackberry MustardChicken Strips with Blackberry Mustard
Chicken Strips with Blackberry Mustard
Chicken Strips with Blackberry Mustard
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Recipe - ShopRite Corporate
ChickenStripswithBlackberryMustard.jpg
Chicken Strips with Blackberry Mustard
Prep Time15 Minutes
Servings4
Cook Time15 Minutes
Calories190
Ingredients
1/2 cup flour
1 lb chicken tenderloins
2 egg whites
1/2 cup cornmeal
1 cup multigrain tortilla chips, crushed
1 tsp lime zest
1 tsp ground cumin
1/3 cup coarse-grain mustard
2 Tbs blackberry preserves
1 tsp fresh lime juice
Directions

1. Preheat oven to 400°F. Place flour in a shallow dish. Add pepper to taste. Roll chicken in flour mixture, shaking off any excess. Place on a large, rimmed baking sheet; cover and refrigerate 10 minutes.

 

2. Place egg whites in another shallow dish. In a third shallow dish combine cornmeal, crushed tortilla chips, lime zest, and cumin. Remove chicken from refrigerator; dip in egg whites, then roll in cornmeal mixture. Return to baking sheet. Coat chicken lightly with nonstick cooking spray. Bake for 15 to 18 minutes or until heated through (165°F) and the crust is browned.

 

3. Meanwhile, for the mustard sauce, in a small bowl whisk together mustard, blackberry preserves, and lime juice. Transfer chicken to a platter, and serve with mustard sauce.

 

Nutritional Information
  • 2 g Total Fat
  • 0 g Saturated Fat
  • 55 mg Cholesterol
  • 290 mg Sodium
  • 15 g Carbohydrate
  • 1 g Fiber
  • 29 g Protein
15 minutes
Prep Time
15 minutes
Cook Time
4
Servings
190
Calories

Shop Ingredients

Makes 4 servings
1/2 cup flour
Gold Medal All Purpose Flour, 32 oz
Gold Medal All Purpose Flour, 32 oz
$3.49$1.74/lb
1 lb chicken tenderloins
Wholesome Pantry Fresh Chicken Breast Tenderloins
Wholesome Pantry Fresh Chicken Breast Tenderloins
On Sale!
$4.76 avg/ea was $6.36 avg/ea$4.86/lb
2 egg whites
Wholesome Pantry Organic Large Brown Eggs, 12 count, 24 oz
Wholesome Pantry Organic Large Brown Eggs, 12 count, 24 oz
$4.99$0.42 each
1/2 cup cornmeal
Indian Head Enriched Old Fashioned Stone Ground Yellow Corn Meal, 32 oz
Indian Head Enriched Old Fashioned Stone Ground Yellow Corn Meal, 32 oz
$1.79$0.06/oz
1 cup multigrain tortilla chips, crushed
Xochitl Mexican Style Salted White Corn Chips, 12 oz
Xochitl Mexican Style Salted White Corn Chips, 12 oz
$4.49$0.37/oz
1 tsp lime zest
Fresh Lime, 1 each
Fresh Lime, 1 each
8 for $2.00
$0.25 was $0.33
1 tsp ground cumin
Badia Ground Cumin, 2 oz
Badia Ground Cumin, 2 oz
On Sale!
$1.99 was $2.79$1.00/oz
1/3 cup coarse-grain mustard
Bookbinder's Old Style Whole Grain Mustard, 9.5 oz
Bookbinder's Old Style Whole Grain Mustard, 9.5 oz
On Sale!
$2.49 was $3.29$0.28/oz
2 Tbs blackberry preserves
Bonne Maman Blackberry Preserves, 13 oz
Bonne Maman Blackberry Preserves, 13 oz
$6.99$0.54/oz
1 tsp fresh lime juice
Fresh Lime, 1 each
Fresh Lime, 1 each
8 for $2.00
$0.25 was $0.33

Nutritional Information

  • 2 g Total Fat
  • 0 g Saturated Fat
  • 55 mg Cholesterol
  • 290 mg Sodium
  • 15 g Carbohydrate
  • 1 g Fiber
  • 29 g Protein

Directions

1. Preheat oven to 400°F. Place flour in a shallow dish. Add pepper to taste. Roll chicken in flour mixture, shaking off any excess. Place on a large, rimmed baking sheet; cover and refrigerate 10 minutes.

 

2. Place egg whites in another shallow dish. In a third shallow dish combine cornmeal, crushed tortilla chips, lime zest, and cumin. Remove chicken from refrigerator; dip in egg whites, then roll in cornmeal mixture. Return to baking sheet. Coat chicken lightly with nonstick cooking spray. Bake for 15 to 18 minutes or until heated through (165°F) and the crust is browned.

 

3. Meanwhile, for the mustard sauce, in a small bowl whisk together mustard, blackberry preserves, and lime juice. Transfer chicken to a platter, and serve with mustard sauce.