Cheddar Chicken Tenders with Wilted Spinach

Ingredients for Cheddar Chicken Tenders with Wilted Spinach

• 2 tablespoons olive oil

• 350ml Cheez-It Cheddar crackers (90g)

• 3/4 teaspoons black pepper

• 575g chicken tenders (not coated or cooked)

• 80g Dijon mustard

• 2 tablespoons unsalted butter

• 1 (12- to 450g ) bag baby spinach

• 1/4 teaspoons salt

How to make Cheddar Chicken Tenders with Wilted Spinach

Put oven rack in lower third of oven and preheat oven to 246°C. 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 teaspoons 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 teaspoons pepper, then serve spinach with chicken.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.