Chicken In Tomato-Caper Sauce

• 4 boneless skinless chicken breast halves (6 ounces each)
• 1/4 teaspoon pepper
• 2 tablespoons olive oil, divided
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
• 1 package (6 ounces) fresh baby spinach
• 2 tablespoons drained capers
• 2 tablespoons minced fresh basil or 2 teaspoons dried basil
• 1/4 teaspoon cayenne pepper
• 1/2 cup shredded part-skim mozzarella cheese
• 1/2 cup grated Parmesan cheese

1. Pound chicken breasts with a meat mallet to 1/4-in. thickness; sprinkle with pepper. In a
2. , heat 1 tablespoon oil over medium heat. Brown chicken on both sides; remove from pan.
3. In same skillet, heat remaining oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, spinach, capers, basil and cayenne. Return chicken to pan. Cook, covered, 8-10 minutes or until chicken is no longer pink.
4. Sprinkle with cheeses. Remove from heat; let stand, covered, until cheese is melted.

chicken breast halves, pepper, olive oil, onion, garlic, salt, baby spinach, capers, fresh basil, cayenne pepper, mozzarella cheese, parmesan cheese

Taken from www.tasteofhome.com/recipes/chicken-in-tomato-caper-sauce/ (may not work)