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Chicken Tenders with Apricots and Sautéed Spinach

Randy Mayor; Jan Gautro
Yield 4 servings (serving size: about 4 ounces chicken, 3 apricot halves, and about 1/3 cup spinach)
This dish brings out the delicious fruity flavors of apricots-- in summertime, try substituting fresh peaches as well.


  • 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

Nutrition Information

  • calories 432
  • caloriesfromfat 18 %
  • fat 8.8 g
  • satfat 1.6 g
  • monofat 5 g
  • polyfat 1.3 g
  • protein 46.2 g
  • carbohydrate 41.8 g
  • fiber 5 g
  • cholesterol 99 mg
  • iron 4.6 mg
  • sodium 819 mg
  • calcium 131 mg

How to Make It

  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.