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Sicilian Olive Chicken

http://www.eatingwell.com/recipes/sicilian_olive_chicken.html

From EatingWell:  September/October 2011

This saucy one-skillet chicken dish is full of tomatoes, spinach, olives and capers. Try Kalamata olives in place of the green Sicilians or a combination of both. Serve over whole-wheat egg noodles with a mixed green salad on the side.

4 servings | Active Time: 20 minutes | Total Time: 20 minutes

Ingredients

• 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 (see Tip)
• 1/4 teaspoon freshly ground pepper
• 1 tablespoon extra-virgin olive oil

Preparation

1. Combine tomatoes, spinach, olives, capers and crushed red pepper in a bowl. Sprinkle both sides of chicken with pepper.
2. 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.

Nutrition

Per serving : 210 Calories; 8 g Fat; 2 g Sat; 5 g Mono; 63 mg Cholesterol; 8 g Carbohydrates; 26 g Protein; 3 g Fiber; 527 mg Sodium; 401 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1 1/2 vegetable,3 lean meat, 1 fat

Tips & Notes

• Tip: If you can’t find chicken cutlets for this recipe, you can make your own. 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.