poultry essentials: butter baked chicken tenders

How To Make poultry essentials: butter baked chicken tenders

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  1

  PREP/PREPARE
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  2

  Gather your Ingredients (mise en place).
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  3

  Place a rack in the middle position, and preheat the oven to 375f (190c).
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  4

  In a small bowl, combine the saltine crackers, parmesan cheese, garlic powder, and a bit of salt & pepper.
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  5

  Chef’s Note: There are a lot of topping mixtures that you could try. I worked with plain, and seasoned breadcrumbs. They can be dry or fresh; even different types of bread. In the end, I used a cup of crushed saltine crackers. I liked the extra bit of crunch they gave the dish; as opposed to breadcrumbs.
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  6

  Add the melted butter and lemon juice to an ovenproof dish, then add chicken tenders, and coat with the butter/lemon mixture.
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  Chef’s Note: sprinkle the chicken with a bit of salt and pepper, but go easy on the salt.
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  8

  Chef's Note: Since the chicken is cold, it will begin solidifying the butter… No worries, it will melt back when you place the baking dish into the oven.
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  9

  Cover with the cracker/parmesan mixture.
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  10

  Place into the preheated oven, and cook until the topping begins to brown, and the chicken tenders are cooked through, about 35 – 40 minutes.
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  11

  Chef’s Tip: Keep an eye on the tenders, and if the topping begins to brown too early, cover the baking dish with a piece of aluminum foil, and continue baking.
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  12

  SPINACH/FETA BED
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  13

  While the chicken is happily baking away, add the butter and grapeseed oil to a pan, over medium heat.
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  14

  When the butter is melted, give the pan a swirl to combine the butter and oil, and then add the chopped onion. Cook until the onions begin to soften and turn translucent, about 6 – 8 minutes.
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  15

  Add the garlic, and cook until fragrant, about 60 seconds.
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  Add the spinach to the pan, and combine with the onions and garlic.
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  Stir to warm through, about 2 – 3 minutes.
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  Take the spinach off heat, and the add the feta in chunks.
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  Chef’s Note: Fold the feta into the spinach, but do not overly mix. I like to see chunks of feta on the plate when serving.
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  20

  PLATE/PRESENT
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  21

  Remove the nicely browned chicken from the oven.
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  Add some spinach to a plate and place a few chicken tenders on top, and serve while still nice and warm. Enjoy.
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  23

  Keep the faith, and keep cooking.
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