Wednesday, December 9, 2009

A Budget Discussion and What's to Eat? Wednesday: Chicken Tenders with Apricots

Oh my goodness! I can't believe how long it has been since I've done one of these. It's about time I get back on track, I guess. I do have something else I'd like to add to it as well though.

Since we are about to buy another home I've been focusing in on our budget and one of the things that eats most of our money aways is, well, us and the food we buy. Sometimes I'm completely shocked how much a trip to the grocery store is and I always look at the receipt and try to figure out where it went. We don't eat out much because I've always believed it to be cheaper (and healthier) to eat in, but these grocery receipts are really starting to make me wonder if I might be wrong.

From this week forward I will be keeping an excel sheet tallying up how much it cost to buy ingredients for all of my recipes. It will be an estimate of course since some things I will have on hand, but it will be a general idea.

Now....onto the yummy stuff!

Chicken Tender with Apricots

This recipe is actually for a full meal with sides included. It's absolutely delicious, quick and healthy. Don't be scared to try the spinach. It's got a lemony taste to it and perfectly compliments the meal. This meal serves 4 at $4 per serving with a total cost of $16 including the couscous. The only things I had on hand for this one was the olive oil, salt, and pepper.


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 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.

Tip: Serve over couscous or rice.

Photo and recipe from


  1. Aw Laura, this looks so good!!! I love apricot and JT loves spinich, so I will definitely try it!


  2. that looks so good! I will have to try it!


Comments make my day! Go ahead...get to typing. I want to hear from you.

Related Posts Plugin for WordPress, Blogger...
Creative Commons License

My Thoughts - Uninterrupted by Laura Sager is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License. Permissions beyond the scope of this license may be available at

All images are property of Laura Sager unless otherwise noted.