cheddar-chicken-tenders-with-wilted-spinach-236019.json

{
    "directions": [
        "Put oven rack in lower third of oven and preheat oven to 475\u00b0F. 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."
    ],
    "ingredients": [
        "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Food Processor",
        "Chicken",
        "Leafy Green",
        "Mustard",
        "Bake",
        "Quick & Easy",
        "Gourmet"
    ],
    "title": "Cheddar Chicken Tenders with Wilted Spinach",
    "url": "http://www.epicurious.com/recipes/food/views/cheddar-chicken-tenders-with-wilted-spinach-236019"
}