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Ingredients
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1 (14 ounce) can petite diced tomatoes with garlic and olive oil or other Italian-style seasonings
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1 ½ cups frozen chopped spinach, thawed
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⅓ cup halved Sicilian or other green olives
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1 tablespoon capers, rinsed
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¼ teaspoon crushed red pepper, or to taste
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4 (4 ounce) chicken cutlets (see Tip)
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1 tablespoon freshly ground pepper
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1 tablespoon extra-virgin olive oil
Directions
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Combine tomatoes, spinach, olives, capers and crushed red pepper in a bowl. Sprinkle both sides of chicken with pepper.
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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.
Recipe 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.
By EatingWell.com. © Meredith Corporation. All rights reserved. Used with permission.
Nutrition Facts (per serving)
207 | Calories |
7g | Fat |
8g | Carbs |
30g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 207 | |
% Daily Value * | |
Total Fat 7g | 9% |
Saturated Fat 1g | 6% |
Cholesterol 66mg | 22% |
Sodium 603mg | 26% |
Total Carbohydrate 8g | 3% |
Dietary Fiber 3g | 12% |
Total Sugars 3g | |
Protein 30g | 59% |
Vitamin C 14mg | 16% |
Calcium 134mg | 10% |
Iron 4mg | 20% |
Potassium 708mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.