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.

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

Calories:

432 (18% from fat)

Fat:

8.8g (sat 1.6g,mono 5g,poly 1.3g)

Protein:

46.2g

Carbohydrate:

41.8g

Fiber:

5g

Cholesterol:

99mg

Iron:

4.6mg

Sodium:

819mg

Calcium:

131mg