Chicken Tenders with Apricots and Sautéed Spinach

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

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Sprinkle chicken evenly with pepper and 1/8 teaspoon salt. 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.

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 the chicken is done. Remove chicken mixture from pan; keep warm.

Wipe pan with a paper towel. Heat 2 teaspoons oil in pan over medium-high heat. Add lemon juice, 1/4 teaspoon salt, and spinach; cook 3 minutes or until the spinach is slightly wilted. Serve spinach with chicken and apricots.

Yield: 4 servings (serving size: about 4 ounces chicken, 3 apricot halves, and about 1/3 cup spinach)

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