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1
Preheat the oven to 400 degrees F.
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2
Defrost spinach in microwave.
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3
Drizzle a little oil on large plate and have a rack sitting on baking a sheet or slotted broiler pan nearby.
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4
Halve the bacon across and reserve on a meat-safe prep board.
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5
Halve the chicken tenders and slide into the dish with olive oil.
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6
Season with salt, pepper, poultry seasoning and paprika.
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7
Wring out the spinach in a clean dish towel and put the spinach in a small dish.
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8
Top each piece of chicken with a little spinach and wrap with bacon.
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9
Arrange, seem side down, on the baking pan.
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10
Bake until golden and firm, 18 to 20 minutes.
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11
Meanwhile, bring a few inches of salted water to a boil in a medium saucepan over medium heat.
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12
Have a large bowl of ice water, for shocking the vegetables, ready as well.
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13
Add the radishes to the boiling water and blanch for 1 minute, then remove them and shock in ice water.
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14
Repeat with the pepper removing them with tongs or small strainer or spider.
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15
Add the asparagus and cook until crisp-tender, about 2 to 3 minutes, then shock and reserve.
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16
If using fresh onions, add last and cook for 3 minutes to loosen skins.
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17
Shock them and use a towel to wipe away the skins.
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18
Arrange the meat, vegetables and pretzels around a fondue pot and serve with cubed bread in a basket.
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19
Put the wine in a fondue pot and bring to a bubble over medium heat.
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20
Reduce the heat to a simmer.
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21
Add the lemon juice, then add the cheeses in handfuls, stirring in a figure-8 motion with wooden spoon.
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22
When the cheese is fully melted, stir the cornstarch into the brandy, in a small bowl until smooth, then add to cheese.
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23
Season with nutmeg and cayenne and serve over a warming station for your fondue pot.
