Seitan Chicken Tenders With Wilted Spinach
Tender And Juicy Are These Seitan Tenders!! ..Great With Kids As Well As Adults!! A Great Way For Substituting Animal Products!! These Tenders Dredged In Mustard Is Great Tasting!! Another Must!!
Yield
4 servingsPrep
10 minCook
20 minReady
30 minIngredients
2 tablespoon olive oil
1 1/2 cups of bread crumbs
3/4 teaspoon cayenne pepper
l 1/4 lb seitan tenders
1/3 cup Dijon mustard
2 tablespoons soy butter
1 (12 to 16oz.) bag baby spinach
1/4 teaspoon sea salt
Ingredients
2 tablespoon olive oil
1 1/2 cups of bread crumbs
3/4 teaspoon cayenne pepper
l 1/4 lb seitan tenders
1/3 cup Dijon mustard
2 tablespoons soy butter
1 (12 to 16oz.) bag baby spinach
1/4 teaspoon sea salt
Directions
Put oven rack in lower third of oven and preheat oven to 475 degrees F. Brush a shallow baking pan with oil (2 tablespoons) Place bread crumbs in shallow bowl and stir in ½ teaspoon cayenne pepper. Toss tenders with mustard in a larger bowl until coated, then dredge, 2 at a time, in 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. Meanwhile, melt butter in a heavy skillet over modern heat, then cook spinach, turning with tongs, until spinach is just wilted, about 2 minutes. Stir in salt and remaining ¼ teaspoon cayenne pepper, then serve spinach with chicken tenders.
Note: Another Option Of Cooking: (Flour instead of bread crumbs and fry over medium heat until golden brown.)
