Cheddar Chicken Tenders with Wilted Spinach |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Don't be surprised when this colorful, kid-friendly meal is also a hit with adults. Ingredients:
2 tablespoons olive oil |
1 1/2 cups cheez-it cheddar crackers (3 oz) |
3/4 teaspoon black pepper |
1 1/4 lb chicken tenders (not coated or cooked) |
1/3 cup dijon mustard |
2 tablespoons unsalted butter |
1 (12- to 16-oz) bag baby spinach |
1/4 teaspoon salt |
Directions:
1. Put oven rack in lower third of oven and preheat oven to 475°F. Brush a large shallow baking pan with oil (2 tablespoons).
2. Pulse crackers in a food processor until finely ground, then transfer to a wide shallow bowl and stir in 1/2 teaspoon pepper. Toss tenders with mustard in a large bowl until coated, then dredge, 2 at a time, in cracker crumbs until evenly coated. Arrange tenders in 1 layer, without crowding, in oiled pan. Bake, turning over once, until golden brown, about 15 minutes total.
3. Meanwhile, melt butter in a 5- to 6-quart heavy pot over moderate heat, then cook spinach, covered, turning with tongs, until spinach is just wilted, about 2 minutes. Stir in salt and remaining 1/4 teaspoon pepper, then serve spinach with chicken.
|
|