- 2 tablespoons olive oil
1 1/2 cups Cheez-It Cheddar crackers (3 oz.)
3/4 teaspoon black pepper
1 1/4 lbs. 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
- Put oven rack in lower third of oven and preheat oven to 475 degrees F. Brush a large shallow baking pan with oil (2 tablespoons).
- 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.
- 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.
- Poultry, Main Dishes
- North American