Sauteed Chicken with Tomato Relish and Spinach

By AllisonClayman

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

• 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

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

In a bowl, stir together tomatoes, parsley, 1 tablespoon oil, lemon juice, and capers. Season tomato relish with salt and pepper.

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.

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.

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.