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