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Cheddar Chicken Tenders with Wilted Spinach

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Cheddar Chicken Tenders with Wilted Spinach

Cheddar Chicken Tenders with Wilted Spinach

amanda

Equipment

  • - Oven-Safe Baking Dish (2 Quart)

  • - Nonstick Skillet (6 ounce)

  • - Spinach Sauté Pan (6 Quart)

  • - Digital Kitchen Scale

  • - Meat Thermometer

  • - Cutting Board (Food Grade, Wooden)

  • - Mixing Bowls (Stainless Steel, 4 Cup)

  • - Oven Mitts (Oven Safe, Silicone)

  • - Food Processor (12 Cup, 5 Speed)

  • - Tongs (4 Inch, Nonstick)

  • - Measuring Cups and Spoons (Set)

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

Instructions

1

Instruction 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

Instruction 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

Instruction 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.
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