Serves4
- Active time:10 min
- Start to finish:30 min
October 2006
Don’t be surprised when this colorful, kid-friendly meal is also a hit with adults.
-
2
tablespoons
olive oil
-
1 1/2
cups
Cheez-It Cheddar crackers (3 oz)
-
3/4
teaspoon
black pepper
-
1 1/4
lb
chicken tenders (not coated or cooked)
-
1/3
cup
Dijon mustard
-
2
tablespoons
unsalted butter
-
1
(12- to 16-oz) bag baby spinach
-
1/4
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 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 teaspoon pepper, then serve spinach with chicken.
