SICILIAN OLIVE CHICKEN

SICILIAN OLIVE CHICKEN image

Yield 4 ppl

Number Of Ingredients 8

1 14-ounce can petite diced tomatoes with garlic and olive oil or other Italian-style seasoning
1 1/2 cups frozen chopped spinach, thawed
1/3 cup halved Sicilian or other green olives
1 tablespoon capers, rinsed
1/4 teaspoon crushed red pepper, or to taste
4 4-ounce chicken cutlets (see Tip)
1/4 teaspoon freshly ground pepper
1 tablespoon extra-virgin olive oil

Steps:

PREPARATION Combine tomatoes, spinach, olives, capers and crushed red pepper in a bowl. Sprinkle both sides of chicken with pepper. Heat oil in a large skillet over medium-high heat. Cook the chicken until browned on one side, 2 to 4 minutes. Turn it over; top with the tomato mixture. Reduce heat to medium, cover and cook until cooked through, 3 to 5 minutes. TIPS & NOTES Tip: If you can't find chicken cutlets for this recipe, you can make your own. Purchase four 5-ounce chicken breasts. Remove the tenders and trim the fat. Place the chicken between pieces of plastic wrap. Pound with a rolling pin, meat mallet or heavy skillet until flattened to about 1/2 inch thick. NUTRITION (makes 4) Per serving: 210 calories; 8 g fat ( 2 g sat , 5 g mono ); 63 mg cholesterol; 8 g carbohydrates; 0 g added sugars; 26 g protein; 3 g fiber; 527 mg sodium; 401 mg potassium. Nutrition Bonus: Vitamin A (151% daily value), Vitamin C (32% dv), Folate (22% dv), Magnesium (17% dv).