Chicken Tenders With Apricots and Sauteed Spinach |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Cooking Light, March 2004. I have made a few subtle changes with the seasoning. This would be nice served with couscous, rice or perhaps even egg noodles. Ingredients:
5 teaspoons olive oil, divided |
1 1/2 lbs chicken breast tenders |
1/4 teaspoon fresh ground black pepper |
1/8 teaspoon salt |
2 pinches red pepper flakes |
1 cup italian seasoned breadcrumbs |
1 (16 ounce) can apricot halves in light syrup, undrained |
1 tablespoon lemon juice |
1/4 teaspoon salt |
1/4 teaspoon onion powder |
1 (10 ounce) package fresh spinach |
Directions:
1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Sprinkle chicken evenly with black pepper, 1/8 teaspoon salt and red pepper flakes.
2. Place chicken and breadcrumbs in a large zip-top plastic bag; seal bag, and shake to coat. Add chicken to pan; cook 2-1/2 minutes on each side or until done.
3. Drain apricots in a colander over a bowl; reserve 1/2 cup liquid. Add apricot halves and 1/2 cup reserved liquid to pan; cover and cook 3 minutes or until chicken is done. Remove chicken from pan; keep warm.
4. Wipe pan with paper towels. Heat 2 teaspoons oil in pan over medium-high heat. Add lemon juice, 1/4 teaspoon salt, onion powder and spinach; cook 3 minutes or until spinach is slightly wilted.
5. Serve spinach with chicken and apricots.
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