Chicken Tenders With Apricots And Sauteed Spinach

• 5 teaspoons olive oil, divided
• 1 1/2 lbs chicken breast tenders
• 1/4 teaspoon fresh ground black pepper
• 1/8 teaspoon salt
• 2 pinches red pepper flakes
• 1 cup Italian seasoned breadcrumbs
• 1 (16 ounce) can apricot halves in light syrup, undrained
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon onion powder
• 1 (10 ounce) package fresh spinach

1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Sprinkle chicken evenly with black pepper, 1/8 teaspoon salt and red pepper flakes.
2. 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.
3. 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 chicken is done. Remove chicken from pan; keep warm.
4. Wipe pan with paper towels. Heat 2 teaspoons oil in pan over medium-high heat. Add lemon juice, 1/4 teaspoon salt, onion powder and spinach; cook 3 minutes or until spinach is slightly wilted.
5. Serve spinach with chicken and apricots.

olive oil, chicken breast tenders, fresh ground black pepper, salt, red pepper, italian seasoned breadcrumbs, apricot, lemon juice, salt, onion powder, fresh spinach

Taken from www.food.com/recipe/chicken-tenders-with-apricots-and-sauteed-spinach-184158 (may not work)