Chicken Tenders With Sautéed Spinach Recipes

SPINACH AND MUSHROOM SMOTHERED CHICKEN

Steps:

• Preheat grill or broiler. In a large skillet, heat oil over medium-high heat; saute mushrooms and green onions until tender. Stir in spinach and pecans until spinach is wilted. Remove from heat; keep warm., Sprinkle chicken with seasoning. Grill, covered, on an oiled grill rack over medium heat or broil 4 in. from heat on a greased broiler pan until a thermometer reads 165°, 4-5 minutes per side. Top with cheese; grill or broil until cheese is melted. To serve, top with mushroom mixture.

SAUTéED CHICKEN WITH SPINACH & TOMATOES RECIPE - (4/5)

Steps:

• Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 10 minutes or until browned. Add onion; cook and stir 5 minutes or until softened. Stir in tomatoes, water and seasonings. Bring to boil, stirring occasionally. Reduce heat to low; cover and simmer 3 minutes or until heated through. Stir in spinach; cook 2 minutes or until spinach begins to wilt.

CREAMY SAUTEED CHICKEN AND SPINACH

Steps:

• Spray a large skillet with nonstick spray.
• Heat the skillet on medium heat.
• Cook the chicken 2 minutes per side.
• Reduce heat to med-low.
• Add milk, chicken broth, and the onion.
• Cook 5 minutes, turning the chicken on occasion, until the onions are tender.
• Add the spinach and cook 3-4 minutes, stirring occasionally, until the spinach is wilted and the juices of the chicken run clear.
• Remove the chicken from the skillet, and keep it warm.
• Increase heat to medium.
• Cook the spinach mixture until most of the liquid has evaporated, about 3 minutes.
• Stir in salt, pepper, and nutmeg.
• Serve the chicken on top of the spinach.

CHICKEN TENDERS WITH SAUTéED SPINACH

Steps:

• 1. Place the chicken in a non-reactive bowl. In a food processor or blender, process together the ginger, whole garlic cloves, and cilantro until minced. Add the lime juice, coriander, cumin, 1 teaspoon garam masala, and salt, and process again until smooth. Transfer to the bowl with the chicken and mix well, making sure all the pieces are well-coated with the mixture. Cover and marinate in the refrigerator at least 2 and up to 24 hours.2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat and cook the spinach, stirring, until wilted, about 3 minutes. Add the minced garlic and stir another 3 minutes. Remove to a bowl. 3. In the same skillet, heat the remaining 1 tablespoon oil over medium-high heat and add the marinated chicken tenders, piece by piece (in 2 batches if necessary), making sure that each one lies flat and isn't crowded in the skillet. Cook until the bottoms are golden, about 4 minutes. Turn each piece over and cook until the other side is golden, about 3 minutes.4. Carefully mix in the spinach and any juices that may have accumulated in the bowl, and stir until all the juice evaporates, about 5 minutes. Transfer to a serving platter and keep warm.5. Add the tomato wedges to the skillet and cook, shaking the skillet, until tomatoes are slightly softened, about 2 minutes. Transfer to the chicken platter as a garnish. Sprinkle the 14 teaspoon garam masala on top and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.