Chicken in the Grass
Recipe: #9829
June 12, 2013
Categories: Chicken, Brunch, Romantic Dinner, Sunday Dinner, Non-Dairy, Boneless Pieces, Chicken Dinner, more
"This is an original dish of mine that uses fresh baby spinach and chicken tenders. It is not a dieters dish! First published to the web byf Shadows on January 11, 2007"
Original is 2 servings
Ingredients
- FOR THE CHICKEN
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- FOR THE SPINACH
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Nutritional
- Serving Size: 1 (734.1 g)
- Calories 674.9
- Total Fat - 31.7 g
- Saturated Fat - 14.7 g
- Cholesterol - 81.8 mg
- Sodium - 3110.3 mg
- Total Carbohydrate - 70.9 g
- Dietary Fiber - 11.3 g
- Sugars - 11.4 g
- Protein - 26.3 g
- Calcium - 440.2 mg
- Iron - 4.9 mg
- Vitamin C - 73.2 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Rinse the chicken tenders in water and pat dry.
Step 2
Place in a zip lock sandwich bag.
Step 3
Add remaining ingredients for the chicken part of the recipe except the bacon grease , butter, and chips to the bag and seal.
Step 4
Marinate for at least 30 minutes.
Step 5
When ready to cook melt the bacon grease and butter in a heavy bottomed skillet over medium heat.
Step 6
Remove the chicken from the marinade and coat with the crumbled potato chips, save the marinade.
Step 7
Quick fry the tenders until done.
Step 8
Remove from skillet and keep warm between two dinner plates.
Step 9
Wash spinach and shake dry.
Step 10
Slice onion very thin.
Step 11
Chop garlic fine.
Step 12
Chop bacon.
Step 13
Add butter to fats remaining in skillet.
Step 14
Place onion , garlic, and bacon in skillet and saute until golden.
Step 15
Add spinach.
Step 16
Stir and mix until the spinach starts to wilt.
Step 17
Add the balsamic vinegar.
Step 18
Add the reserved marinade to the spinach mixture and continue to cook and stir for about 5 minutes.
Step 19
Add the chicken tenders and mix in with spinach until heated back through, about 5 minutes.
Step 20
Remove spinach to dinner plates and top with the chicken tenders.
Step 21
Add salt and pepper to taste. Serve hot.
Tips
No special items needed.
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