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Randy Mayor; Jan Gautro Photo by: Randy Mayor; Jan Gautro

Chicken Tenders with Apricots and Sautéed Spinach

This dish brings out the delicious fruity flavors of apricots-- in summertime, try substituting fresh peaches as well.

Cooking Light MARCH 2004

  • Yield: 4 servings (serving size: about 4 ounces chicken, 3 apricot halves, and about 1/3 cup spinach)

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

Preparation

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.

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.

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.

Nutritional Information

Amount per serving
  • Calories: 432
  • Calories from fat: 18%
  • Fat: 8.8g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 1.3g
  • Protein: 46.2g
  • Carbohydrate: 41.8g
  • Fiber: 5g
  • Cholesterol: 99mg
  • Iron: 4.6mg
  • Sodium: 819mg
  • Calcium: 131mg
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Chicken Tenders with Apricots and Sautéed Spinach recipe

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