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 tenders

  Uncooked

  20 oz or 567g

• Cheese crackers

  Regular

  1 ½ cup, bite size or 93g

• Dijon mustard

  Grey poupon

  ⅓ cup or 83g

Directions

1. Put oven rack in lower third of oven and preheat oven to 475F. Brush a large shallow baking pan with oil (2 tablespoons).
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. 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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