Sauteed Chicken with Tomato Relish and Spinach
Martha Stewart
Prep: 30 minutes Total: 30 minutes
When tomatoes and spinach aren't in season, canned and frozen varieties are sound choices -- they're packed fresh, are less expensive, and can be kept on hand.
Ingredients
Serves 4.
* 1 can (14 1/2 ounces) diced tomatoes in juice, drained
* 1/2 cup chopped fresh parsley
* 2 tablespoons olive oil
* 2 tablespoons fresh lemon juice
* 1 tablespoon jarred capers, drained
* Coarse salt and ground pepper
* 4 boneless, skinless chicken breast halves (6 to 8 ounces each)
* 2 packages (10 ounces each) frozen leaf spinach, thawed and squeezed dry
Directions
1. In a bowl, stir together tomatoes, parsley, 1 tablespoon oil, lemon juice, and capers. Season tomato relish with salt and pepper.
2. Working with one piece at a time, lay chicken flat; holding a sharp knife parallel to work surface, split in half horizontally. Cover with plastic wrap; lightly pound each cutlet with a meat mallet or bottom of a heavy skillet until 1/4 inch thick.
3. In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Cook cutlets, in batches, until browned and opaque throughout, 1 to 3 minutes per side. Transfer to a plate, and cover loosely with foil.
4. To skillet, add spinach; season with salt and pepper. Cook, stirring, until heated through, 2 to 3 minutes. Top chicken with tomato relish, and serve with spinach.