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. Source: EatingWell Magazine, September/October 2011

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  • Combine tomatoes, spinach, olives, capers and crushed red pepper in a bowl. 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.


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.

Nutrition Facts

213 calories; 8.4 g total fat; 1.5 g saturated fat; 63 mg cholesterol; 542 mg sodium. 606 mg potassium; 9.3 g carbohydrates; 3.2 g fiber; 4 g sugar; 26.1 g protein; 7140 IU vitamin a iu; 11 mg vitamin c; 94 mcg folate; 128 mg calcium; 3 mg iron; 80 mg magnesium;

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