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.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 5  teaspoons olive oil, divided
• 1 1⁄2 lbs  chicken breast tenders
• 1⁄4 teaspoon fresh ground black pepper
• 1⁄8 teaspoon salt
• 2  pinches red pepper flakes
• 1  cup  Italian seasoned breadcrumbs
• 1 (16 ounce) can  apricot halves in light syrup, undrained
• 1  tablespoon lemon juice
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon onion powder
• 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 black pepper, 1/8 teaspoon salt and red pepper flakes.
2. 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.
3. 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.
4. 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.
5. Serve spinach with chicken and apricots.