• 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
  • 1/4 teaspoon freshly ground pepper
  • 1 tablespoon extra-virgin olive oil



  1. Combine tomatoes, spinach, olives, capers and crushed red pepper in a bowl.
  2. Sprinkle both sides of chicken with pepper.
  3. Heat oil in a large skillet over medium-high heat.
  4. Cook the chicken until browned on one side, 2 to 4 minutes.
  5. Turn it over; top with the tomato mixture. Reduce heat to medium, cover and cook until cooked through, 3 to 5 minutes


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