Chicken Tenders with Apricots and Sauteed Spinach |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
This dish brings out the delicious fruity flavors of apricots- in summertime, try substituting fresh peaches as well. Ingredients:
5 teaspoons olive oil, divided |
1 1/2 pounds chicken breast tenders |
1/4 teaspoon freshly ground black pepper |
1/8 teaspoon salt |
1 cup italian-seasoned breadcrumbs |
1 (16-ounce) can apricot halves in light syrup, undrained |
1 tablespoon lemon juice |
1/4 teaspoon salt |
1 (10-ounce) package fresh spinach |
Directions:
1. 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.
2. 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 the chicken is done. Remove chicken mixture from pan; keep warm.
3. Wipe pan with a paper towel. Heat 2 teaspoons oil in pan over medium-high heat. Add lemon juice, 1/4 teaspoon salt, and spinach; cook 3 minutes or until the spinach is slightly wilted. Serve spinach with chicken and apricots.Tip: Serve over couscous or rice.
|
|