Holiday Rush

☰ Menu
Recipe Tags: 30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Healthy Main Dish Fruit Poultry Vegetables American Low Fat Chicken Dietary Low Saturated Fat Low Calorie Low In Something Meat Chicken Breasts Greens Spinach Taste Mood Savory Presentation Served Hot

Chicken Tenders With Apricots And Sauteed Spinach

Cooking light, march 2004. I have made a few subtle changes with the seasoning. This would be nice served with couscous, rice or perhaps even egg noodles.

Steps

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
Sprinkle chicken evenly with black pepper , 1 / 8 teaspoon salt and red pepper flakes.
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 apricots in a colander over a bowl.
Reserve 1 / 2 cup liquid.
Add apricot halves and 1 / 2 cup reserved liquid to pan.
Cover and cook 3 minutes or until chicken is done.
Remove chicken from pan.
Keep warm.
Wipe pan with paper towels.
Heat 2 teaspoons oil in pan over medium-high heat.
Add lemon juice , 1 / 4 teaspoon salt , onion powder and spinach.
Cook 3 minutes or until spinach is slightly wilted.
Serve spinach with chicken and apricots.

Ingredients

olive oil, chicken breast tenders, fresh ground black pepper, salt, red pepper flakes, italian seasoned breadcrumbs, apricot halves in light syrup, lemon juice, onion powder, fresh spinach