Cheddar Chicken Tenders with Wilted Spinach

Cheddar Chicken Tenders with Wilted Spinach
Photo by Romulo Yanes


  • 1 ½ cups Cheez-It Cheddar crackers
  • ¾ teaspoon black pepper
  • 1/3 cup Dijon mustard
  • 1 12- to 16-oz bag baby spinach
  • 2 tablespoons olive oil
  • 1 ¼ pounds chicken tenders (not coated or cooked)
  • 2 tablespoons unsalted butter
  • + 1 more ingredients
    • ¼ teaspoon salt

Put oven rack in lower third of oven and preheat oven to 475°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 ...

View full recipe at Epicurious


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