Chicken Tenders with Apricots and Sautéed Spinach

Chicken Tenders with Apricots and Sautéed Spinach
Photo by Randy Mayor


  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon lemon juice
  • 1/8 teaspoon salt
  • 1 (16-ounce) can apricot halves in light syrup, undrained
  • 1 ½ pounds chicken breast tenders
  • 1 cup Italian-seasoned breadcrumbs
  • ¼ teaspoon salt
  • + 2 more ingredients
    • 1 (10-ounce) package fresh spinach
    • 5 teaspoons olive oil, divided

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Sprinkle chicken evenly with pepper and 1/8 teaspoon salt. Place chicken and breadcrumbs in a large zip-top plastic bag; seal bag, and shake to coat. Add chicken to pan; cook 2 1/2 minutes on each side or until done.Drain ap...

View full recipe at My Recipes


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