This saucy one-skillet chicken dish is full of tomatoes, spinach, olives and capers.
Try Kalamata olives in place of the green Castelvetranos or a combination of both.
Serve over whole-wheat egg noodles with a mixed green salad on the side.
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.
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
