Nutrition per serving may change if servings are adjusted.
1 (8 ounce) skinless, boneless chicken breast half
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
Nonstick cooking spray
½ teaspoon olive oil
1 cup chopped fennel
1 tablespoon chopped shallot
1 clove garlic, minced
1 cup canned no-salt-added diced tomatoes, undrained
1 tablespoon snipped fresh flat-leaf parsley
1½ tablespoons capers, drained
½ teaspoon dried Italian seasoning, crushed
Split chicken breast in half horizontally to form two thin cutlets. Sprinkle both sides of each chicken piece with the salt and pepper. Lightly coat a large nonstick skillet with nonstick spray; add oil and heat skillet over medium heat. Add chicken; cook about 6 minutes or until no longer pink, turning once. Transfer chicken to a plate; cover with foil and keep warm.
Add fennel, shallot, and garlic to skillet; cook and stir for 3 minutes. Add undrained tomatoes; cook about 2 minutes more or until fennel is tender. Stir in parsley, capers, and Italian seasoning; cook for 1 more minute. Serve immediately over chicken. Makes 2 servings (1 chicken piece with ½ cup tomato mixture).