Chicken in the Grass

Recipe by Chef Shadows
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READY IN: 35mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Rinse the chicken tenders in water and pat dry.
  • Place in a zip lock sandwich bag.
  • Add remaining ingredients for the chicken part of the recipe except the bacon grease , butter, and chips to the bag and seal. Marinate for at least 30 minutes.
  • When ready to cook melt the bacon grease and butter in a heavy bottomed skillet over medium heat.
  • Remove the chicken from the marinade and coat with the crumbled potato chips, save the marinade.
  • Quick fry the tenders until done.
  • Remove from skillet and keep warm between two dinner plates.
  • Wash spinach and shake dry.
  • Slice onion very thin.
  • Chop garlic fine.
  • Chop bacon.
  • Add butter to fats remaining in skillet.
  • Place onion , garlic, and bacon in skillet and saute until golden.
  • Add spinach.
  • Stir and mix until the spinach starts to wilt.
  • Add the balsamic vinegar.
  • Add the reserved marinade to the spinach mixture and continue to cook and stir for about 5 minutes.
  • Add the chicken tenders and mix in with spinach until heated back through, about 5 minutes.
  • Remove spinach to dinner plates and top with the chicken tenders.
  • Add salt and pepper to taste. Serve hot.
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