Recipe: Cornmeal crusted chicken is easy, fast

You can cook delicious dinners in less time than it takes to pick up take out. All it takes is one trick: Keep it simple.

With only five ingredients (I don't count oil, water, salt and pepper), you can create mouth-watering meals like cornmeal crusted chicken that are ready to eat in 20 minutes or less.

Tossing chicken tenders with cornmeal gives these chicken nuggets great crunch without deep frying. Blackberries (or raspberries, if you prefer) combined with whole grain mustard make for a sweet-and-savory dipping sauce. Serve with: steamed broccoli and carrots. Super kid friendly too!

1 tablespoon extra-virgin olive oil

3. 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 sauce.

To cut the fat and calories, place on cooling rack on cookie sheet and bake at 350 degrees for about 25 minutes, or until no longer pink.