I found this recipe while searching for a kid-friendly recipe that would utilize the chicken tenders that I had in the freezer. I didn’t have any “Cheez-it” crackers on hand, so I used Goldfish crackers. I didn’t grind them as finely as the recipe called for, so I needed a bit more than the 3 oz that was called for. I added Baby Bam (of course) to the spinach. The tenders were pretty good, for an interesting novelty. I was afraid that the taste of the cheese crackers would be overpowering, but it really wasn’t. The fact that they were baked, rather than fried, made them pleasingly crunchy and not greasy at all. If I make them again, I would probably use chicken breasts, cut into strips and pounded thin, rather than the tenders, because the tenders were very small and thin, so they dried out a bit during cooking. Girl enjoyed telling her teacher that the breading was made of Goldfish at lunch the next day (she had some leftovers in her lunch).