Chicken in the Grass

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.