Cheddar Chicken Tenders with Wilted Spinach
['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']
Put oven rack in lower third of oven and preheat oven to 475°F. Brush a large shallow baking pan with oil (2 tablespoons).
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.
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.
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