Sicilian Olive Chicken

• 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

1. PREPARATION
2. Combine tomatoes, spinach, olives, capers and crushed red pepper in a bowl. Sprinkle both sides of chicken with pepper.
3. 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.
4. TIPS & NOTES
5. 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.
6. NUTRITION (makes 4)
7. 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.
8. Nutrition Bonus: Vitamin A (151% daily value), Vitamin C (32% dv), Folate (22% dv), Magnesium (17% dv).

tomatoes, green olives, capers, red pepper, chicken cutlets, freshly ground pepper, extravirgin olive oil

Taken from www.epicurious.com/recipes/member/views/sicilian-olive-chicken-52421131 (may not work)