Cheddar Chicken Tenders with Wilted Spinach

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Spinach

  Raw

  1 ½ package (10 oz) or 426g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ¾ tsp or 2g

• Butter

  Unsalted

  2 tbsp or 28g

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Cheese crackers

  Regular

  1 ½ cup, bite size or 93g

• Dijon mustard

  Grey poupon

  ⅓ cup or 83g

Directions

1. Preheat the oven to 475°F and position the rack in the lower third. Brush a large shallow baking pan with 2 tablespoons of olive oil.
2. Pulse the cheese crackers in a food processor until finely ground. Transfer to a wide shallow bowl and mix in 1/2 teaspoon of pepper.
3. In a large bowl, toss the chicken tenders with Dijon mustard until well coated. Dredge each tender in the cracker crumbs, ensuring they are evenly coated. Arrange in a single layer on the oiled pan.
4. Bake the chicken tenders for about 15 minutes, turning once, until golden brown.
5. While the chicken bakes, melt butter in a 5- to 6-quart heavy pot over medium heat. Add the spinach, cover, and cook, turning with tongs, until just wilted, about 2 minutes. Season with salt and the remaining 1/4 teaspoon of pepper. Serve the spinach alongside the chicken tenders.

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