Ingredients

• 2 tablespoons olive oil
• 1 1/2 cups Cheez-It Cheddar crackers (3 oz)
• 3/4 teaspoon black pepper
• 1 1/4 lb chicken tenders (not coated or cooked)
• 1/3 cup Dijon mustard
• 2 tablespoons unsalted butter
• 1 (12- to 16-oz) bag baby spinach
• 1/4 teaspoon salt

Instructions

1. Put oven rack in lower third of oven and preheat oven to 475°F. Brush a large shallow baking pan with oil (2 tablespoons).
2. Pulse crackers in a food processor until finely ground, then transfer to a wide shallow bowl and stir in 1/2 teaspoon pepper. Toss tenders with mustard in a large bowl until coated, then dredge, 2 at a time, in cracker crumbs until evenly coated. Arrange tenders in 1 layer, without crowding, in oiled pan. Bake, turning over once, until golden brown, about 15 minutes total.
3. Meanwhile, melt butter in a 5- to 6-quart heavy pot over moderate heat, then cook spinach, covered, turning with tongs, until spinach is just wilted, about 2 minutes. Stir in salt and remaining 1/4 teaspoon pepper, then serve spinach with chicken.