Chicken In The Grass - cooking recipe

Ingredients

For the chicken
4 chicken breast tenders
1 teaspoon kosher salt
1 tablespoon black pepper
1 teaspoon season salt
1 teaspoon garlic powder
1 teaspoon onion powder
3/4 cup beer
1 teaspoon Tabasco sauce
1 teaspoon liquid smoke
1 tablespoon butter
2 tablespoons bacon grease
2 ounces potato chips, crumbled
For the Spinach
5 ounces fresh whole spinach leaves
3 medium garlic cloves, chopped fine
1 medium yellow onion, sliced very thin
1 tablespoon butter
1 slice smoked bacon, chopped
1 tablespoon balsamic vinegar
salt and pepper

Preparation

Rinse the chicken tenders in water and pat dry.
Place in a zip lock sandwich bag.
Add remaining ingredients for the chicken part of the recipe except the bacon grease , butter, and chips to the bag and seal. Marinate for at least 30 minutes.
When ready to cook melt the bacon grease and butter in a heavy bottomed skillet over medium heat.
Remove the chicken from the marinade and coat with the crumbled potato chips, save the marinade.
Quick fry the tenders until done.
Remove from skillet and keep warm between two dinner plates.
Wash spinach and shake dry.
Slice onion very thin.
Chop garlic fine.
Chop bacon.
Add butter to fats remaining in skillet.
Place onion , garlic, and bacon in skillet and saute until golden.
Add spinach.
Stir and mix until the spinach starts to wilt.
Add the balsamic vinegar.
Add the reserved marinade to the spinach mixture and continue to cook and stir for about 5 minutes.
Add the chicken tenders and mix in with spinach until heated back through, about 5 minutes.
Remove spinach to dinner plates and top with the chicken tenders.
Add salt and pepper to taste. Serve hot.