Cheddar Chicken Tenders with Wilted Spinach

Ingredients

• •2 tablespoons olive oil
• •1½ cups Cheez-It Cheddar crackers
• •¾ teaspoon black pepper
• •1¼ lb chicken tenders
• •⅓ cup Dijon mustard
• •2 tablespoons unsalted butter
• •1 bag baby spinach
• •¼ teaspoon salt

Cooking Instructions

1. 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).

   5 min

2. 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.

   20 min

3. 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.

   5 min