Cheddar Chicken Tenders With Wilted Spinach – a delicious recipe with olive oil, Cheddar crackers, black pepper, chicken tenders, mustard, unsalted butter. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Put oven rack in lower third of oven and preheat oven to 475u00b0F. 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.
540
kcal
Calories
34
g
Fat
3
g
Carbs
56
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 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), and more.
Yes, Cheddar Chicken Tenders With Wilted Spinach falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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